Monday, January 26, 2009
Penne with Artichoke Hearts
It seems simplicity is the latest theme in my life. Not for me a vegan life of fake meats and soy cheeses. Why would I even have to eat those types of food when I live in a grossly abundant country full of amazing fruits and vegetables? I have been on an artichoke kick lately, as we can still find them in the market, but I have also discovered that frozen artichoke hearts are delicious, and can supply me with artichoke hearts when they are not in season. As they are frozen when they are at their freshest, they taste sublime.
INGREDIENTS for 2 people(you will probably laugh at how few you need!)
400 to 500g package of Penne or Fusilli pasta (you can use more or less pasta depending on how much artichoke you want in each dish)
1 450g. package of frozen artichoke hearts, thawed
2-3 cloves of garlic, crushed
5 TBSP of olive oil
splash of white wine
1/4 tsp of coarse sea salt
1/4 cup water
Fill a large pot with water and bring to boil, add salt to boiling water and add pasta of choice, cook until al dente. While pasta is cooking (about 8-10 minutes) in a deep non-stick pan, pour olive oil and splash of wine and throw in the garlic cloves. Simmer at medium heat for about 1 to 2 minutes, then add the artichokes and 1/4 cup of water, and sautée until pasta is ready. Drain pasta and pout it into the pan, and mix everything together, then turn off heat. Serve in deep pasta bowls. See? I told you it was simple!! If you don't want pasta, you can easily serve the artichokes as a vegetable dish or side.