- Course: Appetizer, Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 55 Times
Just-picked artichokes retain all the moisture and flavor that the market vegetable tends to lose. You will be amazed at how easily the knife glides through the tender leaves, heart, and stems, and at the intensely mineral flavor of the artichoke.
- Sea salt
- 5 tablespoons extra virgin olive oil
- ½ cup chopped fresh flat-leaf parsley
- 3 garlic cloves, finely chopped
- 1 pound imported penne rigate
- 4 artichokes, trimmed, cut into slivers, and kept in acidulated water
- ¼ cup dry white wine
- Freshly grated Parmesan cheese
Bring a large pot of salted water to a boil.
Meanwhile, in a large sauté pan, combine the olive oil, parsley, and garlic. Sauté over medium-low heat until the parsley is bright green, 3 to 4 minutes. Add the pasta to the boiling water.
Drain the artichoke slivers. Add to the sauté pan along with the white wine and salt to taste. Stir to cover the artichokes with the parsley mixture. Cook over medium-low heat until the artichokes are tender, about 5 minutes.
When the pasta is cooked al dente, drain it and toss with the sauce. Serve with Parmesan.
© 2007 Viana La Place
Nutritional information is based on 6 servings, includes 1/8 teaspoon of added salt per serving, but does not include freshly grated parmesean cheese.