Orecchiette Pasta with Artichokes

Orecchiette Pasta with Artichokes:

This recipe comes from Mike Malloy, Cooking Instructor at Le Cordon Bleu College of Culinary Arts.

I've adapted it only to make it Vegetarian.

4 Artichokes

1 Lemon

1/4 C Extra Virgin Olive Oil

3 TBS minced Onion

1/4 C water or Vegetarian Chicken Broth

1/4 tsp Red Pepper Flakes

Salt and Pepper to taste

16 oz. Dried Orecciette Pasta

2 TBS chopped fresh Parsley

1/2 C Grated Romano Cheese

Remove and discard the leaves and flowery choke from the Artichokes, leaving the heart and trimmed stem intact. (I would consider purchasing these already trimmed).

Cut into thin slices.

Squeeze Lemon Juice over them to prevent browning.

Heat Oil in a skillet on medium heat and saute onion, for 2 minutes.

Add Artichokes, water or Chicken Broth and Red Pepper Flakes. 

Cook until Artichokes are tender .

Season with Salt and Pepper to taste.

Cover and keep warm.

Cook Pasta according to package directions, drain.

Toss Pasta with the Artichoke Sauce , Parsley and Romano Cheese.

Transfer to a serving bowl and serve hot.

Enjoy!

Peace in the Kitchen!