Thursday, May 6, 2010

Pasta with Artichoke and Leek Sauce

 - Nick Stellino
Cook 1 lb of penne, set aside
3 T olive oil
4 garlic cloves, sliced
1/4 t red pepper flakes
1 c sliced leeks, white part only
saute together
add to pan:
1 large jar artichoke hearts, reserving back one heart
3 T chopped fresh parsley
1/4 c white grape juice
cook 2 minutes
add to pan:
2 c chicken stock
cook till artichokes break with pressure from the back of a spoon, about 5-7 minutes
puree to a creamy consistency
add to pan:
1/2 c light cream (or canned milk)
3/4 t salt
1/4 t freshly ground pepper
1 pound cooked penne
1 T butter
1/4 c freshly grated parmesan cheese
sliced reserved artichoke heart

1 comment:

Barb said...

No greens from the leeks! Seriously!
Also, plain artichoke hearts, not marinated.

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