Yield: 4 Servings
|12 \N||Baby artichokes|
|2 tablespoons||Olive oil|
|1 small||Onion, minced|
|4 larges||Cloves garlic (or more), sliced paper thin|
|⅓ cup||Dry white wine|
|16 ounces||Jar plum tomatoes|
|½ teaspoon||Dried thyme|
|¼ cup||Minced italian parsley|
|\N \N||Salt to taste|
|\N \N||Red pepper flakes to taste|
|\N \N||Freshly shaved (not grated) parmesan cheese|
Cut the stems and the top ¼" from each baby artichoke. Snap off the outer green leaves. Trim all dark green from the bottom. Cut into quarters. Rub cut surfaces with lemon half.
Heat oil in large covered skillet or sauce pan. Add quartered artichokes. Saute, stirring often, until golden brown (about 7 minutes). Add onion and garlic. Saute until soft (about 2 minutes).
Add wine, allow to reduce slightly (another 2 minutes, perhaps) and then stir in tomatoes, water and thyme. Cover. Cook over low heat until very tender, 30 minutes.
Boil water for penne.
Remove cover from artichokes. Add salt and red pepper flakes to taste. Cook, uncovered for five minutes to slightly thicken sauce.
Shave parmesan. Cook penne.
Drain penne, and toss with artichokes and minced parsley. Serve warm or at room temperature, topped with shavings of parmesan cheese.