Ingredients
FROM JPMD44A
1 can artichoke hearts (13-15 oz.)
5 garlic cloves, minced
2 oz somona marin. dried tomatoes
2 tbsp olive oil from mar. tomatoes
2 tbsp lemon juice
1 tsp red pepper flakes
2 tbsp parsley, fresh chopped
3/4 cup bread crumbs, fresh
1 tbsp garlic, chopped
12 oz penne pasta, cooked, drained
1 tbsp romano cheese, grated
1/4 tsp black pepper, freshly ground
1/4 tsp salt
Directions
Drain the artichokes and reserve the liquid. Add enough water to make
1 cup liquid. Cut the artichokes in quarters. Cook and stir the 5
cloves minced garlic into 1 1/2 tablespoons oil in a large skillet
over medium-high heat until golden. Reduce the heat to low. Add
artichokes and tomatoes; simmer 1 minute. Stir in artichoke liquid,
lemon juice, pepper flakes, parsley, salt, and pepper. Simmer 5
minutes. Meanwhile in a separate saute pan, cook and stir bread
crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon
oil. Pour artichoke sauce over penne in large bowl; toss gently to
coat. Sprinkle with bread crumb mixture and cheese. Source: COOKING
WITH MARINATED DRIED TOMATOES
Servings: 4 servings
Penne With Artichokes & Marinated Tomatoes Recipe brought to you by Recipe Ideas
Categories: Tomato; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into history, at least as far as early Egypt, and possibly even further. However, mostly, these ancient cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were split into starters, main meal and dessert, something we still use today. Additionally, he informs us how the ancient Romans made use of many different aromatic flavours, including many that are still in use today like bay, mint and dill. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, such as basil and rosemary. The introduction of these new tastes led to an eruption in recipe publications, most of which still exist in academic collections. During the next few hundred years, the wealthy families of the West strove to serve up the most exotic meals, and consequentially the best chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking books were greatly in demand mostly due to better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Penne With Artichokes & Marinated Tomatoes recipe.
