June 16th, 2008
I’ve been loving artichokes lately and this dish is a delightful and healthy way to enjoy them. It’s just as nice served cold for barbeques or hot for dinner indoors with a hearty protein dish.
3 tbsp lemon juice
4 artichokes
2 cups vegetable stock
1 small bunch of parsley, chopped
6 cloves garlic, halved
2 tbsp olive oil
salt
1 lb penne pasta
3 tbsp shaved parmesan
1 tbsp chopped chives
Pour lemon juice into a bowl. Prep the artichokes by removing the tough leaves on the outside, stop removing at the place where the leaves turn from yellow to green. Slice the top of the leaves off at the point where the color changes. Then quarter the artichokes and scoop out the furry inner roughage. As you complete each artichoke, drop into the bowl of lemon juice.
Place artichokes in a saucepan with vegetable stock, parsley, garlic cloves, a drizzle of olive oil and salt to taste. Bring the liquid to a boil and simmer for 12 minutes or until tender and until the liquid is reduced about halfway.
Cook the pasta for about 8 minutes or until ‘al dente’ and set aside.
Spoon the artichoke mix on top of the pasta and top with parmesan and chives. Toss, and salt to taste.
Filed under Pasta, Recipes |
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Sounds delicious. I’ve always wanted to cook with fresh artichokes but I have yet to try it. You don’t see great looking artichokes very often here in Cincinnati.
OMG this sounds sooo good you are totally gonna have to cook it for me next time i visit you!!!! I love penne and artichokeft.
I love artichokes!
i am so hungry right now after reading this
this sounds like a restaurant special or something !