Penne With Artichokes Pancetta And Thyme Food

PASTA WITH ARTICHOKES AND PANCETTA

Steps:

• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

PENNE WITH TOMATOES, PESTO AND ARTICHOKES

Steps:

• Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.

PENNE WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES

Steps:

• Heat the oil reserved from the tomatoes in a large, heavy frying pan or skillet over medium-high heat. Add sausage and cook until brown, breaking the meat into bite-size pieces. Transfer sausage to a large bowl.
• Add the artichokes and garlic to the same skillet and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine and sun-dried tomatoes. Boil over medium-high heat, stirring occasionally, until the sauce reduces slightly, about 8 minutes.
• Meanwhile, bring a large pot of salted water to boil. Add the penne to cook. Drain pasta. Add pasta to the large bowl with the sausage. Add 1/2 cup of the parmesan cheese, basil and parsley to the artichoke mixture in the skillet, stir for about 2 minutes. Pour artichoke mixture into large bowl; toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season to taste with salt and pepper.

PENNE WITH ARTICHOKES

Steps:

• Cook artichokes with water and lemon juice until tender.
• Cool artichokes, cut into quarters, reserve liquid.
• In large skillet, cook 4 T.
• (reserving 1 T.) minced garlic in 1 1/2 T.
• oil over medium high heat until golden.
• Reduce heat to low.
• Add artichokes and tomatoes, simmer one minute.
• Add artichoke liquid, red peppers, parsley, salt and pepper.
• Simmer 5 minutes.
• Cook and stir bread crumbs and reserved 1 T.
• garlic in remaining 1/2 T.
• oil.
• Pour artichoke sauce over penne in large bowl, toss gently to coat.
• Sprinkle with bread crumb mixture and romano cheese.

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.