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Artichoke-Chard Pasta and Cheese
Ingredients
  • 1 lb orecchiette  pasta
  • 2 10-oz. bunches Swiss chard, stemmed and chopped
  • 6 tbsp unsalted butter
  • 6 tbsp all purpose flour
  • 5 cups whole milk
  • ½ lb sharp provolone cheese (preferably aged), shredded
  • 4 oz cream cheese, at room temperature
  • 1 ½ tsp kosher salt, divided, plus more for cooking pasta and chard
  • 14 oz can artichoke hearts, drained and roughly chopped
  • 1 tsp freshly ground black pepper
  • ½ cup panko
  • 1 tbsp olive oil
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