Penne With Artichokes And Black Olives Recipes

PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS

Steps:

• Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.
• Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.

PENNE WITH ARTICHOKES AND BLACK OLIVES

Steps:

• In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
• Lower heat and simmer for 5 minutes.
• Place pasta in serving bowl and pour artichoke sauce over pasta.
• Sprinkle with parmesan cheese and serve.

PENNE WITH ROASTED RED PEPPER, ARTICHOKE, & GARLIC PUREE

Steps:

• Boil water for penne with a dash of salt added.
• Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
• Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
• Stir in olive oil, garlic powder and salt & pepper to taste.
• Cook then drain pasta. Stir in the puree.
• Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
• Serve immediately.

PENNE WITH ARTICHOKES & FETA

Steps:

• Bring a large pot of water to a full boil and add the pasta and 1 tbs.
• coarse salt.
• Cook until just tender, about 10 minutes.
• Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
• and drain bacon on paper towel to help reduce the grease.
• When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
• Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
• Pour in the broth.
• Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
• Boil for 30 seconds to reduce the liquid slightly.
• Reduce the heat to med.
• and add the drained pasta, olives, and red pepper.
• Toss until well blended and warmed.
• Remove the pan from the heat.
• Add the feta and salt and pepper to taste and stir a couple of times.
• Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
• Taste and adjust the seasonings.
• Serve immediately with crumble bacon and chopped parsley.