| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta-hot, Artichokes |
4 |
Servings |
INGREDIENTS
| 10 |
oz |
Artichokes, frozen |
| 1 1/4 |
c |
Water |
| 2 |
tb |
Lemon juice |
| 5 |
|
Cloves garlic, chopped |
| 2 |
tb |
Olive oil, divided |
| 2 |
oz |
Sun-dried tomatoes, drained |
| 2 |
sm |
Dried hot red pepper, crushed |
| 2 |
tb |
Parsley, chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3/4 |
c |
Fresh bread crumbs |
| 12 |
oz |
Penne pasta, hot cooked & drained |
| 1 |
tb |
Romano cheese, grated |
INSTRUCTIONS
Cook artichokes in water and lemon juice in medium saucepan over medium
heat until tender. Cool artichokes, then cut into quarters. Reserve
artichoke liquid. Cook and stir 3 cloves chopped garlic in 1 1/2
tablespoons oil in large skillet over medium heat until golden. Reduce heat
to low. Add artichokes and tomatoes: simmer 1 minute. Stir in artichoke
liquid, red peppers, parsley, salt and pepper. Simmer 5 minutes. Meanwhile,
cook and stir bread crumbs and 2 cloves chopped garlic in remaining 1/2
tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently
to coat. Sprinkle with bread crumb mixture and cheese.
Recipe by: The Treasury of Creative Cooking
Posted to TNT - Prodigy's Recipe Exchange Newsletter by JoAnn
<joannr@pclink.com> on Mar 07, 1997.
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