Pasta with tomatoes and artichokes

An exceptionally tasty dish with fresh tomatoes, thyme, two types of cheese and marinated artichokes, a delicacy of the Mediterranean flower vegetable.

Ingredients

• Pasta "kotelli" - 350 g
• Canned artichokes, marinated (drained and chopped) - 300 g
• Olive oil - 2 tbsp. l.
• Low fat cream - 1 cup
• Chopped thyme - 2 tbsp. l.
• Crushed garlic - 2 cloves
• Parmesan cheese, grated - ¾ cup
• Cheddar cheese, grated - 1 2/3 cups
• Medium tomatoes, cut into circles - 8 pcs.
• Salt pepper

Directions

1. Boil the pasta in salted water until al dente (so that the horns remain slightly firm). Drain and put back into the saucepan.
2. Lightly grease a rectangular earthenware dish. Toss the artichokes, olive oil, cream, thyme, garlic, half of the Parmesan and 1 ¼ cups of cheddar with the pasta. Salt and pepper to taste and spread evenly in the dish.
3. Lay the tomatoes on top. Sprinkle with salt, pepper and remaining cheese. Bake in the oven under a preheated broiler until the cheese is melted and golden (about 6 minutes).
4. Bon appetit!