1 can baby artichoke hearts 2 tablespoons pure olive oil
2 garlic cloves, minced 1 shallot, minced
1/2 lemon, cut in thin sliced circles 2 bay leaves
1/2 teaspoon red pepper flakes 2 cups unsalted vegetable stock
1/2 cup black olives, pitted and sliced in half 1/4 cup fresh basil, cut chiffonade
2 fresh tomatoes, diced 2 tablespoons butter
Salt and pepper, to taste 1 pound penne pasta, cooked
1/2 cup feta cheese, broken into pieces

Cook the penne pasta al dente, according to package instructions.

Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry and slice in half then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes, sauté for 2 minutes, stirring occasionally. Add the stock and let simmer for 6-8 minutes. Add the olives, basil, tomatoes and butter, stir to incorporate. Taste and season with salt and pepper and remove from heat. Drain the hot pasta and place in a large bowl or into individual serving bowls. Top with the artichoke sauce and Feta cheese before serving.

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