| 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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