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Penne with Artichokes
Time to dust off those pasta recipes because the weather is getting warmer and it’s going to get hot, hot, hot! Penne with Artichoke is the perfect dish to eat while sitting outside and enjoying the sunshine. Made with jarred artichokes, sun-dried tomatoes in olive oil and tri-colored penne pasta, this pasta dish is fast, easy and affordable. Penne with artichokes is a great meatless dinner option but by adding cubed, grilled chicken breast you can take this pasta dish to the next level.
Pasta salads and summer just seem to go together in my book. When it’s hot outside and you don’t want to heat up your kitchen, pasta salads can be the answer. A delicious, refreshing pasta salad will always hit the spot. You can easily serve this pasta salad al fresco with a glass of crisp blush wine. My wine suggestion would be: Prairie Blush from Wollersheim Winery
In the United States, almost the entire crop is cultivated in California’s mid-coastal region. In Europe, France, Italy and Spain produces prodigious crops of this illustrious vegetable. The artichoke is actually the flower bud of a large thistle-family plant. The buds grow on stalks, each of which has a primary bud at its tip with two or three smaller buds lower down. Below that are several very small buds, which are marketed as baby artichokes.
Fresh globe artichokes are available year-round, with the peak season from March through May. They range in size from jumbo, which are great for stuffing to baby artichokes, which are great for frying or roasting whole. Baby artichokes sometimes called cocktail artichokes can also be used in salads. Purchase artichokes that have a tight leaf formation, a deep green color and that are heavy for their size.
Processed artichoke hearts and bottoms are available canned (in a brine or oil) as well as in jars. (in an oil marinade) Artichoke hearts are also available frozen. Labeling term can be very confusing. “Artichoke Crowns” for example, are actually artichoke bottoms and the terms “hearts” and “bottoms” are sometimes used interchangeably.
The perfect quick and delicious dinner pasta.
- 1 12 oz jar quartered artichoke hearts
- 5 cloves garlic, minced
- 2 tablespoons olive oil
- 2 ounces sun-dried tomatoes in oil
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh flat leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chicken broth, white wine or water
- 1 tablespoon grated Parmesan cheese
- 12 ounces tri colored penne pasta, cooked and drained
Cook and stir the 5 garlic cloves in 1 1/2 tablespoons oil in large skillet over medium-high heat until golden. Reduce heat to low.
Add artichokes and tomatoes; simmer 1 minute. Stir in red pepper flakes, salt, pepper and chicken broth, white wine or water. Simmer 5 minutes.
Pour artichoke mixture over penne in a large bowl; toss gently to coat. Sprinkle with parsley and Parmesan cheese.
Recipe Note: Two boneless, skinless chicken breast cubed and sautéed in a small amount of oil until no longer pink inside can be added to this already fantastic pasta dish.
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