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Penne with Artichokes


  • 1 pound penne (or penne rigate or rigatoni)
  • 12 baby artichokes
  • 1/2 lemon
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 4 large cloves garlic (or more), sliced paper thin
  • 1/3 Cup dry white wine
  • 1/4 Cup water
  • 16 ounces jar Pomodoro Fresca Solo plum tomatoes (or 16 oz of a good
  • quality brand of canned plum tomatoes, or 14 ounce can for less sauce)
  • 1/2 teaspoon dried thyme
  • 1/4 cup minced italian parsley
  • salt to taste
  • red pepper flakes to taste
  • freshly shaved (not grated) parmesan cheese


serves 4-6. Cut the stems and the top 1/4" from each baby artichoke. Snap off the outer green leaves. Trim all dark green from the bottom. Cut into quarters. Rub cut surfaces with lemon half. Heat oil in large covered skillet or sauce pan. Add quartered artichokes. Saute, stirring often, until golden brown (about 7 minutes). Add onion and garlic. Saute until soft (about 2 minutes). Add wine, allow to reduce slightly (another 2 minutes, perhaps) and then stir in tomatoes, water and thyme. Cover. Cook over low heat until very tender, 30 minutes. Boil water for penne. Remove cover from artichokes. Add salt and red pepper flakes to taste. Cook, uncovered for five minutes to slightly thicken sauce. Shave parmesan. Cook penne. Drain penne, and toss with artichokes and minced parsley. Serve warm or at room temperature, topped with shavings of parmesan cheese.

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