Penne with Baby Artichokes, Black Olives and Peas
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
None
Total:
55 min
Active:
20 min
Yield:
4 servings
Level:
None

Ingredients

Directions

Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.

Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.

IDEAS YOU'LL LOVE

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Penne with Shrimp and Herbed Cream Sauce

Recipe courtesy of Giada De Laurentiis

Penne alla Vodka

Recipe courtesy of Ree Drummond

Ceci (Chickpeas) Sauce with Penne

Recipe courtesy of Rachael Ray

Whole Wheat Penne with Lobster and Bacon

Recipe courtesy of Giada De Laurentiis

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Lemon Spaghetti

Recipe courtesy of Rachael Ray

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Spinach Salad with Orange Vinaigrette

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking