Penne with Artichokes

Total Time:
25 min
5 min
20 min
  • 1 package (10 ounces) frozen artichokes
  • 1 1/4 cups water
  • 2 tablespoons lemon juice
  • 4 tablespoons garlic, minced
  • 2 tablespoons olive oil, divided
  • 2 ounces sun-dried tomatoes, in oil, drained
  • 1 teaspoon red pepper flakes
  • 2 tablespoons chopped parsley
  • Salt and pepper
  • 3/4 cup fresh bread crumbs
  • 1 tablespoon chopped garlic
  • 12 ounces penne, cooked and drained
  • 3 tablespoons grated Parmesan
  • 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 tablespoons garlic in 1 1/2 tablespoons oil in large skillet over medium-high heat until golden. Reduce heat to low. Add artichokes and tomatoes; simmer 1 minute. Stir in artichoke liquid, red pepper flakes, parsley, salt and pepper. Simmer 5 minutes. Meanwhile, 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 crumb mixture and cheese.

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