California Central Coast Recipes

Penne with Artichokes, Sauteed Onions and Parmesan cheese

Our recipe for Penne with Artichokes, Sauteed Onions and Parmesan takes advantage of all the local and inexpensive artichokes in the markets this time of year. Artichokes are not the most malleable vegetable ever invented --they're a lot of work for the flavor returns.

So I came up with this way that uses the artichoke's best part --the artichoke heart with Penne. I make it with a little sauteed white onion, garlic, Italian parsley and Parmesan cheese tossed with penne pasta this goes a long way to be an interesting, and yummy-way to feature the best parts of this vegetable. 2018, Penne with Artichokes, Sauteed Onions and Parmesan cheese
Preparation time: 15 minutes
Cooking time: 30 minutes
re-calculate ingredients for:


1 pound Frozen Artichoke hearts , thawed and sliced or
4 Whole Globe Artichokes , blanched and hearts cut into slices
1/4 cup Extra virgin Olive oil
1-1/2 cup White Onion , peeled and chopped
3 to 4 large cloves Garlic , peeled and chopped
1/2 to 3/4 Cup Italian parsley , rinsed and chopped
Salt and Black pepper to taste
Parmesan cheese , grated
12 ounces Penne pasta

Preparation Directions.

1 Heat the olive oil in a large stockpot over medium-low heat. Add onion and saute until softened and starting to caramelize.

2 Add in the garlic and saute until fragrant. Add in the sliced artichokes and stir. Add in the salt and pepper, stir well and saute until tender.

3 Meanwhile cook the pasta in boiling salted water as directed on package or until al dente.

4 When the pasta is done, drain and add to artichoke sauce. Toss well to distribute evenly. Correct seasonings.

5 Add in the chopped parsley and toss again.

6 Serve with grated Parmesan cheese available for topping at the table.

Wine and Food Pairing and Serving Suggestions.

Serve with a chilled Sauvignon Blanc.

A tip from Sue!

Frying high fat meats

You can cut down on the calories of high-fat meats, by just adding a little water (instead of adding oil) to your frying pan until the meat's fat starts releasing and lubricating the pan, then cook with the frying pan covered. If you want a crispy coating, you uncover the pan or cook with the lid partially ajar.