Recipe: The Pollan Family's Orecchiette With Artichokes

Ingredients

• Kosher salt
• 1/3 cup extra virgin olive oil
• 5 cloves garlic, cut in thin slices
• One 9 oz box frozen artichoke hearts, thawed and sliced in half lengthwise
• 1/8 tsp crushed red pepper flakes, or to taste
• 1/4 cup julienned sun-dried tomatoes in oil, drained
• 3 Tbsp finely chopped Italian (flat-leaf) parsley
• 5 cups 1-inch broccoli florets
• 1 lb orecchiette pasta
• 1/4 cup dry white wine
• 1/2 cup low-sodium vegetable broth
• 1/3 cup freshly grated Parmesan cheese
• Freshly ground black pepper