Penne With Artichokes
|Canola oil||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Finely chopped onion||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Frozen artichoke hearts||10 Ounce, thawed, quartered (1 Package)|
|Chopped fresh mint||2 Teaspoon|
|Chopped fresh flat leaf parsley||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Dry white wine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Penne||6 Ounce, cooked, drained|
|Freshly grated parmesan cheese||2 Tablespoon|
1. Preheat oven to 425°F. Spray an 8" square baking pan with nonstick cooking spray.
2. In large nonstick skillet, heat oil; add onion and garlic. Saute, stirring, until onion is translucent, 3 minutes. Add artichoke hearts, parsley, mint, salt and pepper. Increase heat to medium; saute, stirring constantly, 3 minutes.
3. Add wine; increase heat to high and cook until wine evaporates. Lower heat to medium; sprinkle in flour. Saute, stirring, 1 minute. Gradually stir in broth; cook, stirring, until thickened and creamy. Remove from heat.
4. Add pasta and 1 tablespoon of the Parmesan cheese to artichoke mixture; toss gently to combine. Transfer to prepared pan; sprinkle evenly with remaining Parmesan. Bake 10-12 minutes; place under broiler to brown top lightly, 1 -2 minutes.