| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | cn | (14 oz.) artichoke hearts; drained and halved |
| 6 | lg | Whole cloves garlic |
| 1 | sm | Onion; chopped |
| 1/4 | c | Olive oil; divided |
| 1/8 | ts | Salt |
| 1/2 | lb | Bacon; fried, drained and crumbled, (about 10 slices) |
| 1/2 | c | Drained oil-packed sun-dried tomatoes |
| 1 | Box; (16 oz.) penne pasta (cooked as directed on box) | |
| 1 | c | Chopped fresh basil |
| Salt and pepper to taste | ||
| Parmesan cheese; (fresh grated is best) |
INSTRUCTIONS
Arrange artichoke hearts, chopped onion and whole garlic cloves in an ungreased baking dish. Drizzle the top with 2 tablespoons olive oil, and sprinkle with 1/8 tsp. salt. Bake, uncovered, at 350 degrees for 25 minutes or until garlic is golden. Meanwhile simmer the dried tomatoes in the remaining oil just until tender. Remove the artichoke hearts; and set them aside. Put the garlic, onion and remaining olive oil, and sun-dried tomatoes in a food processor, use all the oil. Process until finely chopped. Cook and drain pasta well, and place in a large bowl. Add the artichoke hearts, tomato mixture, chopped basil and crumbled bacon; toss gently. Add salt and pepper to taste. Serve immediately with grated cheese. Posted to MC-Recipe Digest by Petrouchk@aol.com on Feb 19, 1998
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