Save Recipe Print
Penne with Baby Artichokes, Black Olives and Peas
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings
Total:
55 min
Prep:
20 min
Cook:
35 min
Yield:
4 servings

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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Meaty Penne

Recipe courtesy of Giada De Laurentiis

Penne alla Vodka

Recipe courtesy of Ree Drummond

Spaghetti and Meatballs

Recipe courtesy of Rachael Ray

"Greek Salad" Penne

Recipe courtesy of Food Network Kitchen

Penne with Asparagus and Cherry Tomatoes (Spring)

Recipe courtesy of Giada De Laurentiis

Cheesy Penne

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.