Penne
w/ Baby Artichokes
Black Olives and Peas
|
|
|
Ingredients: |
 |
12 |
|
baby
artichokes |
|
1/4 |
Cup |
grated
Pecorino Romano |
|
1 |
|
shallot,
minced |
|
2 |
|
garlic
cloves, minced |
|
4 |
Tbl. |
olive
oil, divided |
|
1/2 |
|
lemon,
cut in thin circles |
|
2 |
|
bay
leaves |
|
1/2 |
Teas. |
red
pepper flakes |
|
2 |
Cup |
vegetable
broth |
|
1/2 |
Cup |
black
olives, pitted |
|
1/4 |
Cup |
fresh
basil, chiffonade |
|
2 |
|
tomatoes,
diced |
|
2 |
Tbl. |
butter |
|
1/2 |
Cup |
sweet
peas |
|
|
|
Salt
and pepper, to taste |
|
1 |
lb. |
penne
pasta, cooked |
|
| How
To: |
| Rinse
the artichokes in cold water. Bend back the green petals and
snap them off all the way down to the light green and yellow
leaves. Cut off the top cone of petals and the green part of the
base. Cut the artichokes in half, if the choke and thistle look
spiky, remove them. Otherwise, just put in acidulated water.
Coat a saucepan
with 2 tablespoons olive oil and place over medium heat. Blot
the artichokes dry then add them to the pan. Add the garlic,
shallot, lemon slices, bay leaves and red pepper flakes. Pour in
the stock, cover, and let simmer for 8 minutes to soften the
artichokes. Remove the lid and add the olives, basil, tomatoes
and butter, stir to incorporate. Add the peas and remaining oil;
season again with salt and pepper. Cook pasta al dente and top
with the baby artichoke sauce. Sprinkle with grated cheese
before serving.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
|
|