Ingredients
- 12 baby artichokes
- 4 tablespoons olive oil, divided
- 2 garlic cloves, minced
- 1 shallot, minced
- 1/2 lemon, cut in thin circles
- 2 bay leaves
- 1/2 teaspoon red pepper flakes
- 2 cups vegetable broth
- 1/2 cup black olives, pitted
- 1/4 cup fresh basil, chiffonade
- 2 tomatoes, diced
- 2 tablespoons butter
- 1/2 cup sweet peas
- Salt and pepper, to taste
- 1 pound penne pasta, cooked
- 1/4 cup grated Pecorino Romano
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.
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By peterson54
Wichita, ks
on August 18, 2012
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Not only is this dish amazingly delicous, but I had no idea I was capable of getting down to the heart of the artichoke successfully!
By quebec2
mont-tremblant, QC
on June 01, 2010
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It just so happened that we had 12 baby artichokes leftover after using them for placecard holders at a recent dinner party, so I needed an edible use for them today. I found this recipe, and while I was skeptical about the "sauce" being vegetable broth, it was really, really good! I thought it was too hot, as in red pepper hot, and my husband thought that it wasn't too hot, but was too lemony, but I loved the lemon. I added some leftover chicken because we are major carnivores, and it was terrific.
By kn_sudha_10177088
Palo Alto, CA
on April 07, 2008
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If you don't have super tender baby artichokes, be really careful about trimming bigger ones -- i.e. trim away all the green parts, (you will be astounded at the waste to actual remaining ratio, something like 8 to 1, slice in half and use a sharp edged spoon to scoop out the choke and any spiky leaves( usually pink tipped, shiny, translucent looking from the center. The frozen ones also work really well if you are in a hurry. Taste better than canned ones which sometimes have an off tinny sharp flavor. This recipe is what we make with the first artichokes of the season from the farm market without fail each year.
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