| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Pasta, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen Artichoke Hearts**; thawed,drained |
| 1/2 |
c |
Extra Virgin Olive Oil |
| 1/2 |
c |
Diced Onion |
| 2 |
|
Cloves Garlic; crushed |
| 1 |
md |
Carrot; sliced thin |
| 1 |
|
Rib Celery; sliced thin |
| 1 1/2 |
c |
Reduced Sodium Chicken Broth; more if needed |
| 1 |
ts |
Fresh Oregano Leaves; or 1/2 tsp dried |
| 16 |
oz |
Small Shell Shape Pasta |
|
|
Salt And Pepper; to taste |
|
|
Grated Parmesan Cheese; to taste |
INSTRUCTIONS
In a deep skillet,heat the oil,onion,garlic,carrot and celery over low
heat. Cover and cook,stirring occasionally until vegetables are soft but
not browned,about 8 minutes. Add the artichokes and the broth to the
skillet.Season with the oregano and salt and pepper. Cook until artichokes
are tender 10 to 20 minutes. While the artichokes are cooking,cook the
shells until al dente.Drain well and add to the sauce mixture.
Heat,stirring to combine,adding more broth if needed to keep pasta
moistened. Serve with parmesan cheese on the side.
Recipe By : Barilla Booklet
Posted to FOODWINE Digest 27 November 96
Date: Thu, 28 Nov 1996 00:34:00 GMT
From: Doug Goldin <fw.doug@GENIE.COM>
NOTES : * 8 to 10 small artichokes,trimmed,choked and cut in half
lengthwise may be substituted for frozen. If using fresh
artichokes place in acidulated water and drain well before
continuing.
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