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2 tablespoons olive oil
Heat olive oil in a large saucepan over medium heat and sauté the artichoke hearts and garlic until soft.
Add the cooked pasta, salt and pepper, and Parmesan cheese. Toss with the bread crumbs. Drizzle with extra virgin olive oil and butter. Garnish with parsley.
Poster's Notes:
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
8 canned artichoke hearts, quartered
2 tablespoons ground and toasted fresh bread crumbs or panko
1 teaspoon minced garlic
2 teaspoons roasted garlic
8 ounces spaghetti, cooked al dente
1 teaspoon grated fresh Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil or to taste
1 tablespoon butter, melted
2 tablespoons chopped Italian parsley
My latest column in the Orange County Register is about a favorite eatery in Allentown PA--Pistachio's! They parted with the recipe for their signature dish. Enjoy!