Penne With Artichokes
A flavorful pasta dish featuring tender artichokes, sun-dried tomatoes, garlic, and a crispy breadcrumb topping, perfect for a hearty vegetarian meal or entertaining guests.
Ingredients
- 10 oz. frozen artichokes ⓘ
- 1 1/4 cups water ⓘ
- 2 tablespoons lemon juice ⓘ
- 5 cloves garlic, minced ⓘ
- 2 tablespoons olive oil, divided ⓘ
- 2 oz. sun-dried tomatoes in oil, drained ⓘ
- 2 small dried hot red peppers, crushed ⓘ
- 2 tablespoons chopped parsley ⓘ
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 3/4 cup fresh bread crumbs ⓘ
- 1 tablespoon chopped garlic ⓘ
- 12 oz. penne pasta, cooked and drained ⓘ
Instructions
- Cook artichokes in water and lemon juice until tender.
- Cool and cut into quarters. Reserve the cooking liquid.
- Cook and stir 5 minced garlic cloves in 1 1/2 teaspoons of olive oil until golden.
- Reduce heat to low; add artichokes and drained sun-dried tomatoes and simmer for 1 minute.
- Stir in the reserved artichoke liquid, crushed red peppers, chopped parsley, salt, and pepper.
- Simmer for 5 minutes.
- Cook and stir bread crumbs and 1 tablespoon of garlic in 1/2 tablespoon of olive oil until golden.
- In a large bowl, pour the artichoke sauce over the cooked and drained penne.
- Toss to coat the pasta evenly.
- Sprinkle with the prepared bread crumb mixture and grated cheese before serving.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine when simmering the artichokes. If you can't find frozen artichokes, canned artichokes can be used as a substitute; just rinse and drain them before adding to the dish. For added texture, try using panko breadcrumbs instead of regular breadcrumbs.
Serving Suggestions
This Penne With Artichokes pairs beautifully with a crisp Roma Asparagus-Tomato Salad or a refreshing Middle East Salad for a balanced meal. Consider serving it with a glass of chilled white wine or sparkling water with lemon to complement the flavors. For an extra touch, sprinkle some grated Parmesan cheese on top before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat with a splash of water or olive oil to prevent sticking, stirring occasionally until heated through. Alternatively, you can microwave it in short intervals, stirring in between.
Nutrition & Diet Analysis (per serving)
Each serving of Penne With Artichokes contains roughly 590 calories, with 23g protein, 99g carbohydrates, and 11g fat. It is an excellent source of protein (45% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 2677mg per serving (116% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh artichokes instead of frozen?
Yes, you can use fresh artichokes, but they will require more prep time. You’ll need to clean and cook them until tender before adding them to the dish. Keep in mind that fresh artichokes may have a slightly different texture and flavor compared to frozen ones.
Is this dish suitable for vegetarians?
Absolutely! This recipe is vegetarian-friendly as it includes no meat or animal-based ingredients. It features wholesome ingredients like artichokes, sun-dried tomatoes, and herbs, making it a great option for those following vegetarian recipes.
Can I make this meal in advance?
Yes, you can prepare the artichoke sauce and cook the pasta in advance. Store them separately in the refrigerator. When ready to serve, simply combine them and warm them up. This makes it a convenient option for busy weeknights or meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).