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