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Ingredients
3 lbs. baby artichokes, cleaned and cut
in halves
1 large white or yellow onion, chopped
3 cloves garlic, minced
small amount of olive oil for sauteing
Dry italian seasoning
1 packet chicken bullion
salt and pepper
grated parmesan cheese
Fettucini , Linguini or Rigatoni, cooked
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There
is not much time for elaborate meal preparations
for the Lazzerini Family. Ken is the artichoke
grower. Sherri runs the family produce stand
business, and she handles all the artichoke
orders for Pelican. Plus, they have three active
children. So their time is precious. But, the
whole family loves artichokes.
This
recipe has evolved from favorite ways to prepare
artichokes from friends, relatives and
neighbors, and now is perfect, claims Sherri.
"It's easy, and still has that real special
quality of a fancy gourmet dish."
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Method
Trim and half your baby artichokes.
Saute onion and garlic, add baby artichokes,
italian seasoning, chicken bullion and a little
dry white wine or water.
Simmer until all is tender.
Now toss in your cooked pasta and mix
together until pasta is tossed well with all
ingredients.
Add salt and pepper to taste and top with
lotsa cheese!!
Mangia
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"Makes
a great Sunday dinner with garlic bread and
salad but remember if your family is like
ours....you better double the recipe."
Sherri Lazzerini
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