| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Ethnic, Sun-dried, Vegetables, Pasta, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Artichoke hearts (13-15 oz.) |
| 5 |
|
Garlic cloves; minced |
| 2 |
oz |
Somona marin. dried tomatoes |
| 2 |
tb |
Olive oil from mar. tomatoes |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Red pepper flakes |
| 2 |
tb |
Parsley; fresh chopped |
| 3/4 |
c |
Bread crumbs; fresh |
| 1 |
tb |
Garlic; chopped |
| 12 |
oz |
Penne pasta; cooked, drained |
| 1 |
tb |
Romano cheese, grated |
| 1/4 |
ts |
Black pepper; freshly ground |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
FROM JPMD44A
Drain the artichokes and reserve the liquid. Add enough water to make 1 cup
liquid. Cut the artichokes in quarters. Cook and stir the 5 cloves minced
garlic into 1 1/2 tablespoons oil in a large skillet over medium-high heat
until golden. Reduce the heat to low. Add artichokes and tomatoes; simmer 1
minute. Stir in artichoke liquid, lemon juice, pepper flakes, parsley,
salt, and pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook
and stir bread crumbs and 1 tablespoon 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. Source: COOKING WITH
MARINATED DRIED TOMATOES
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Need a new life? God accepts trade-ins”