Penne With Artichokes
Description
This rustic Italian-inspired pasta combines the earthy sweetness of baby artichokes with the bright acidity of plum tomatoes and a hint of lemon. The artichokes are sautéed until golden, then simmered with garlic, thyme, and white wine to create a deeply flavorful sauce that coats the penne perfectly. It is a hearty yet light meal that feels comforting and sophisticated, ideal for weeknight dinners or casual gatherings.Ingredients
Directions
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Trim the stems and top 1/4 inch from each baby artichoke.
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Snap off the tough outer green leaves.
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Trim any dark green from the base and cut the artichokes into quarters.
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Rub the cut surfaces with the lemon half to prevent browning.
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Heat olive oil in a large covered skillet or saucepan over medium heat.
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Add the quartered artichokes and sauté, stirring often, until golden brown, about 7 minutes.
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Add the minced onion and garlic, sautéing until soft, about 2 minutes.
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Pour in the white wine and allow it to reduce slightly, about 2 minutes.
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Stir in the plum tomatoes, water, and dried thyme.
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Cover and cook over low heat until the artichokes are very tender, about 30 minutes.
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Meanwhile, bring a large pot of salted water to a boil for the penne.
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Remove the lid from the artichoke mixture and add salt and red pepper flakes to taste.
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Cook uncovered for 5 minutes to slightly thicken the sauce.
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Cook the penne according to package directions until al dente, then drain.
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Toss the drained penne with the artichoke sauce and minced parsley.
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Serve warm or at room temperature, topped with fresh shavings of parmesan cheese.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 368.4kcal
- % Daily Value *
- Total Fat 8.6g14%
- Saturated Fat 1.2g6%
- Cholesterol 0.0mg0%
- Sodium 258.1mg11%
- Total Carbohydrate 66.6g23%
- Dietary Fiber 18.9g76%
- Sugars 3.1g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
artichokes, penne, italian, pasta, garlic, lemon, tomato, vegan, plant-based, weeknight, dinner, thyme, white wine, parmesan, onion, olive oil, fresh herbs, simmered
