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Penne With Artichokes

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/shawnzlea/2317236233/">Image Credit</a></p>
Ingredients
  Frozen artichoke hearts 10 Ounce (1 Package)
  Water 1 1⁄4 Cup (20 tbs)
  Lemon juice 2 Tablespoon
  Garlic 5 Clove (25 gm)
  Olive oil 2 Tablespoon, divided
  Oil packed sun dried tomatoes 2 Ounce, drained
  Dried red chilies 2 Small, crushed
  Chopped fresh parsley 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Fresh bread crumbs 3⁄4 Cup (12 tbs)
  Chopped garlic 1 Tablespoon
  Uncooked penne 12 Ounce, hot cooked, drained
  Grated romano cheese 1 Tablespoon
Directions

GETTING READY
1) Take a medium saucepan and cook artichoke hearts in it with water and lemon juice, over medium heat, until soft.
2) Cut artichoke hearts into four on cooling, saving the cooking liquid in saucepan for later use.

MAKING
3) In a large skillet, sauté 5 whole cloves garlic in 1 1/2 tablespoons oil over medium-high heat until golden.
4) Add in tomatoes and cooked artichoke hearts and allow the mixture to simmer for 1 minute after reducing heat to low.
5) Pour in chilies, parsley, saved cooking liquid and seasonings and boil for 5 minutes.
6) Take off whole cloves garlic from the sauce.
7) In the meantime, take a small saucepan and sauté bread crumbs and 1 tablespoon chopped garlic in it in remaining 1/2 tablespoon oil over medium heat.
8) Take a large bowl; put penne in it and pour over artichoke sauce, tossing penne gently to coat.
9) Top with bread crumb mixture and cheese.

SERVING
10) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Artichoke
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
5

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