Penne With Baby Artichokes, Black Olives And Peas

[Guest guest]

Penne With Baby Artichokes, Black Olives And Peas

 

12 baby artichokes

4 tablespoons olive oil, divided

2 garlic cloves, minced

1 shallot, minced

1/2 lemon, cut 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 to taste

freshly ground black pepper to taste

1 pound penne pasta, cooked

1/4 cup grated Pecorino Romano

 

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.

Makes 4 servings.

 

 

[Guest guest]

Somebody please tell me what are " baby " artichokes, and where does one get them?

I only rarely can find the " regular " green ones in stores or produce

departments...never have heard there is such a thing as a " baby " version of

artichoke.

 

Second, what is " acidulated water " ? I guess it's possible to learn something

new every day--I have never heard or seen this word before, either!

 

Thanks!

 

--Laura B.

 

 

 

You rock. That's why Blockbuster's offering you one month of Blockbuster Total

Access, No Cost.

 

 

[Guest guest]

Laura, acidulated water is simply water mixed with enough lemon juice

to prevent the artichokes from discoloring (they get dark where you

cut them). Lat's say maybe 2 cups of water and the juice of one large

lemon should do it.

 

Baby artichokes are simply artichokes picked younger. Or perhaps it

is a different variety that only grows so big? They are small

versions of the larger ones, but if you trim them you can eat the

whole thing, rather than just the heart. You need to take the outer

leaves and cut the tops off that have the sharp points.

 

Trader Joe's sometimes has the baby chokes (are you in California?).

I have not seen them in too many other places. Roseta

 

, " L.B. " <elbee577 wrote:

>

> Somebody please tell me what are " baby " artichokes, and where does

one get them? I only rarely can find the " regular " green ones in

stores or produce departments...never have heard there is such a thing

as a " baby " version of artichoke.

>

> Second, what is " acidulated water " ? I guess it's possible to

learn something new every day--I have never heard or seen this word

before, either!

>

> Thanks!

>

> --Laura B.

>

>

>

> You rock. That's why Blockbuster's offering you one month of

Blockbuster Total Access, No Cost.

>

>