And not just artichokes but so much more, this dish is definitely a meal unto itself, not hard to prepare, and the ingredients are relatively low cost, with the exception of kalamata olives, but they're well worth the expenditure. It also keeps well in the fridge, which is good, because the recipe yields quite a bit of food. I think I got two dinners and three lunches out of it.
Ingredients:
1 pound penne pasta
3 tbsp extra virgin olive oil
1 onion diced
2 cloves of garlic minced
1 cup canned artichoke hearts
1/2 cup kalamata olives
1 fennel bulb, cored and sliced thin
1 bunch arugula
1 cup chopped tomatoes (I used the whole big can, came out fine.)
1/4 cup chopped parsley
1 tbsp lemon juice
Salt and pepper to taste
Ready? Here goes:
Introduce the onion and garlic to the oil, preferably in a large saucepan, and allow them to mingle over medium heat until they are comfortable with one another. Add the artichokes, olives, fennel, arugula, and continue to sautée a few more minutes. Give the flavors time to mingle, Then add the tomatoes, parsley, lemon juice, and mix well.
If you don't know how to cook pasta, I'm not going to tell you, the package will give you adequate direction. Needless to say, when the penne is ready, combine it with the sauce, and serve hot. Dazzle your guests. Have some salt and pepper handy for those that require extra dazzle.
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Location:Madison, CT
Do you think the onion and garlic will become comfortable with each other a little bit faster if we give them champaign beforehand??
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