FLORENCE FABRICANT'S PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Florence Fabricant
Categories dinner, weekday, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fleshy bottom of each artichoke. Place the bottoms in a bowl and toss with the lemon juice.
- Remove the bottoms from the lemon juice one at a time and with a sharp knife, cut each into slices a half-inch thick. Return the slices to the lemon juice.
- Bring a saucepan of water to a boil, add the artichoke slices and simmer about five minutes, to blanch them. Drain and pat them dry.
- Trim the stems off the mushrooms and cut the mushrooms into slices a half-inch thick.
- Heat the oil in a large, heavy skillet. Add the garlic, cook for a few seconds, then add the mushroom and artichoke slices. Cook over medium-high heat about 10 minutes, until the vegetables are lightly browned. Stir in the rosemary and season to taste with salt and pepper.
- Bring a pot of salted water to a boil, cook the penne until al dente, about seven minutes. Drain well, then add to the skillet with the vegetables. Toss, check seasonings and serve at once with Parmesan cheese.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Joseph Torrance
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the artichokes and mushrooms.
cookie clan
[email protected]I love the simplicity of this dish. It's made with just a few ingredients, but it's packed with flavor.
Gift August
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Starlyn Dupont
[email protected]I'm always looking for new ways to cook mushrooms. This recipe is a great way to change things up.
Ibrahim Katiku
[email protected]This dish is a great way to use up leftover artichokes. I had some leftover from a salad and they worked perfectly in this recipe.
M H Jibon
[email protected]I'm not a huge fan of artichokes, but I really enjoyed this dish. The mushrooms were cooked perfectly and the sauce was delicious.
Joanna konstantinou
[email protected]This dish is so flavorful and satisfying. I love the way the artichokes and mushrooms complement each other.
Tabitha Sibiya
[email protected]I've made this dish several times and it's always a success. It's a great weeknight meal because it's quick and easy to make.
Avinandan Gupta
[email protected]This is one of my favorite recipes. It's so easy to make and it's always a crowd-pleaser. I love the combination of artichokes and mushrooms.
Matthew Alkire
[email protected]I made this dish last night and it was a hit! My family loved it. The only thing I changed was that I used fresh mushrooms instead of canned. It was still delicious.
Khalifa Butt
[email protected]This dish was absolutely delicious! The flavors were amazing and the artichokes and mushrooms were cooked to perfection. I will definitely be making this again.