The Market Report

Laura Avery chats with Clifford A. Wright, author of Bake Until Bubbly: The Ultimate Casserole Cookbook, who offers this bubbly recipe for making artichokes with pasta and ricotta.

Small Macaroni with Ricotta and Artichokes

Maccheroncini con Ricotta e Carciofi

Makes 3 servings

Juice from 1 lemon

1/2 cup water

3 ounces pancetta, cut into strips

6 tablespoons unsalted butter

Salt and freshly ground black pepper to taste

al dente. Drain without rinsing.

Recipe courtesy of Clifford A. Wright.

Laura also talks with Kenny Jeung at Weiser Family Farms about three different colors of carrots -- white, yellow and orange. Parsnips are in season too and can be roasted in a 350°F oven until fork tender for a delicious medley of winter root vegetables.