Recipe courtesy of Gourmet Magazine

Penne with Artichokes

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
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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


  1. 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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