Penne with Artichokes

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Penne With Artichokes

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<RcpE name= " Penne With Artichokes " author= " Recipe courtesy Gourmet Magazine " >

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* Exported from MasterCook *

 

Penne With Artichokes

 

Recipe By :Recipe courtesy Gourmet Magazine

Serving Size : 0 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

 

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.

 

Source:

" Cooking Live # 9575 "

S(Formatted by):

" KES on 10/1/00 "

Copyright:

" 2000 Television Food Network, G.P., "

 

- - - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 2083 0 0 0 0 0 0 0 0 0 0 5662 3562

 

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Pasta

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<IngR name= " frozen artichokes " unit= " package (10 ounces) " qty= " 1 " >

<INtI>

2083

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<IngR name= " water " unit= " cups " qty= " 1 1/4 " ></IngR>

<IngR name= " lemon juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " garlic " unit= " tablespoons " qty= " 4 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 2 " >

<IPrp>

divided

</IPrp>

</IngR>

<IngR name= " sun-dried tomatoes " unit= " ounces " qty= " 2 " >

<IPrp>

in oil, drained

</IPrp>

</IngR>

<IngR name= " red pepper flakes " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " chopped parsley " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " Salt and pepper " ></IngR>

<IngR name= " fresh bread crumbs " unit= " cup " qty= " 3/4 " ></IngR>

<IngR name= " chopped garlic " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " penne " unit= " ounces " qty= " 12 " >

<IPrp>

cooked and drained

</IPrp>

<INtI>

5662

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</IngR>

<IngR name= " grated Parmesan " unit= " tablespoons " qty= " 3 " >

<INtI>

3562

</INtI>

</IngR>

<DirS>

<DirT>

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.

</DirT>

</DirS>

<Srce>

Cooking Live # 9575

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<AltS label= " Formatted by " source= " KES on 10/1/00 " />

<CpyR>

2000 Television Food Network, G.P.,

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