- Cooked pasta [penne]
- 14 ounces [398 mL] canned artichoke hearts
- 1 clove garlic, finely chopped
- 1 shallot, finely chopped
- 4 dried tomatoes, chopped
- Juice from 1/2 lemon
- 2 pinches of sage
- 1/4 teaspoon [1 mL] oregano
- 1/3 cup [80 mL] extra virgin olive oil
- Salt and pepper to taste
- Freshly shredded Parmesan cheese
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- Quarter artichoke hearts; prepare garlic, shallot and dried tomatoes.
- Pour oil in a hot pan and brown garlic until you can smell its aroma, about 4 to 5 seconds.
- Add artichoke hearts, shallot and dried tomatoes.
- Fry over medium-high heat for 1 minute.
- Add lemon juice and spices.
- Continue cooking 2 to 3 minutes.
- Keep warm until pasta is ready to be served.
- Serve immediately, garnished with fresh Parmesan cheese if desired.
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