Penne con Carciofi Arrostiti, Pomodori e Olive

(Penne with Roasted Artichokes, Tomatoes and Olives)


1 Lg. Lemon - juice therefrom
12 Med. Artichokes
1/4 Cup Prosciutto - chopped
1 14 Oz. Tomatoes - Roma - chopped coarsely 
4 Cloves Garlic - chopped coarsely
1/2 Cup Olives - black or green
1/4 Cup Olive oil - Extra virgin
1/2 Cup Chicken or Vegetable broth
Q.B.     Salt and pepper
1/2 Lb. Penne or other short pasta
1/4 Cup Parmesan cheese - freshly grated


Preheat the oven to 375° F.

Squeeze the juice of 1 lemon into a bowl containing about a quart of salted water.

The following seems like a lot of work.  It actually takes longer to describe it in words than to do it!

Remove the artichokes leaves until the tender, light yellow leaves appear.  Cut the stem off, leaving about 1-1 1/2 inches of stem.  Carefully peel the artichoke bottom until the heart is exposed. Cut off the top half of the artichoke and discard.  cut the remaining half in two through the vertical axis.  If there are any tiny chokes inside remove them with a small pointed knife. Leave a small cavity in each artichoke, regardless of  the whether or not chokes existed.  Put the cleaned artichoke in to the lemon-water bath. Continue until all the artichokes are cleaned.

Remove the artichokes from the bath,  and drain on kitchen paper to remove the water.  Place the artichokes, cut side up, on a shallow roasting pan.  Put a piece of prosciutto into each small cavity.  Sprinkle the artichokes with olive oil, then add salt and pepper to taste. 

Bake the artichokes for 35 minutes at the preheated temperature.

Put a pot of water to boil for the pasta.  Try to time the pasta readiness with the completion of the artichokes and the steps described below.

Meanwhile sauté the garlic in extra virgin olive oil for a minute, then add the tomatoes  and olives and cook on medium high heat for 4-5 minutes, then add the chicken or vegetable broth, and a cup of water.  Cook over medium heat until the broth is fairly thick.  This should take about 5-6 minutes.

Drain the pasta when it is al dente.  Sauce it with the tomato garlic and olive sauce. Add 4-6 roasted artichokes to the top of each plate of pasta,  and garnish with grated Parmesan cheese. Serve immediately.

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Last updated on:05/04/00 12:44:08 AM