| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dujour05, New |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil; up to 3 |
| 2 |
|
Shallots; minced |
| 2 |
|
Garlic cloves; minced |
| 1/2 |
c |
Vermouth |
| 8 |
|
Fresh artichoke hearts; steamed and diced, |
|
|
; or 1 12-ounce can |
|
|
; artichoke hearts, |
|
|
; drained and diced |
| 2 |
tb |
Freshly squeezed lemon juice |
|
|
Salt and freshly ground black pepper to |
|
|
; taste |
| 1 |
tb |
Minced fresh dill |
| 2 |
ts |
Fresh thyme or 1/2 teaspoon dried thyme |
| 2 |
tb |
Slivered pimento pepper |
| 1 1/2 |
c |
Cottage cheese1/2 cup ricotta cheese |
| 1 |
lb |
Penne; cooked |
| 1/4 |
c |
Grated asiago; Parmesan, or Romano |
|
|
; cheese |
INSTRUCTIONS
Place the oil and shallots in a large frying pan and saute them about
2 minutes. Add the garlic and vermouth and cook another 2 to 3
minutes. Add the artichoke hearts, lemon juice, salt and pepper,
dill, thyme and pimento to the pan and saute an additional 6 to 7
minutes until the liquid has reduced a bit. Add the cottage cheese
and ricotta cheese. Heat through, then pour the mixture over the
cooked penne. Sprinkle with the grated asiago cheese.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9198
Converted by MM_Buster v2.0l.
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