This Garlicky Ravioli Tastes Just Like Stuffed Artichokes — Only It’s Way Easier

To make this a dish that you can turn to any night of the week, I opt for jarred, marinated artichokes instead of fresh ones to save time on prep. Plus, the herby brine they’re packed in makes a great pasta sauce when mixed with lemon and olive oil. While I ditch the fresh artichokes for jarred, the toasted breadcrumbs remain. Tossed with garlic, plenty of melty Parmesan, and parsley, the breadcrumbs cook up into salty granola-like clusters that are tempting to eat on their own by the spoonful. Between the crispy breadcrumbs and tender cheese-stuffed ravioli, the finished dish is reminiscent of baked pasta, but with a lot less work and without turning on the oven.