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1995-09-27
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Newsgroups: rec.food.recipes
From: "Jessica Litman" <p01046@psilink.com>
Subject: Penne with artichoke/tomato sauce
Message-ID: <2977324609.0.p01046@psilink.com>
Organization: Wayne State University
Date: Fri, 06 May 94 11:56:18 -0400
This one is adapted from a recipe for braised artichokes that I found in
the May/June, 1994, issue of Cooks Illustrated magazine:
Penne with artichokes
serves 4-6
1 pound penne (or penne rigate or rigatoni)
12 baby artichokes
1/2 lemon
2 Tablespoons olive oil
1 small onion, minced
4 large cloves garlic (or more), sliced paper thin
1/3 Cup dry white wine
1/4 Cup water
16 ounce jar Pomodoro Fresca Solo plum tomatoes (or 16 ounces of
a good quality brand of canned plum tomatoes, or, just
use a 14 ounce can for somewhat less sauce)
1/2 teaspoon dried thyme
1/4 cup minced italian parsley
some salt to taste
some red pepper flakes to taste
some freshly shaved (not grated) parmesan cheese
Cut the stems and the top 1/4" from each baby artichoke. Snap off the outer
green leaves. Trim all dark green from the bottom. Cut into quarters.
Rub cut surfaces with lemon half.
Heat oil in large covered skillet or sauce pan. Add quartered artichokes.
Saute, stirring often, until golden brown (about 7 minutes). Add onion and
garlic. Saute until soft (about 2 minutes). Add wine, allow to reduce
slightly (another 2 minutes, perhaps) and then stir in tomatoes, water
and thyme. Cover. Cook over low heat until very tender, 30 minutes.
Boil water for penne.
Remove cover from artichokes. Add salt and red pepper flakes to taste.
Cook, uncovered for five minutes to slightly thicken sauce. Shave
parmesan. Cook penne.
Drain penne, and toss with artichokes and minced parsley. Serve warm
or at room temperature, topped with shavings of parmesan cheese.