Penne with Baby Artichokes, Black Olives and Peas

Name: Penne with Baby Artichokes, Black Olives and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 baby artichokes; 4 tablespoons olive oil, divided; 2 garlic cloves, minced; 1 shallot, minced; 1/2 lemon, cut in thin circles; 2 bay leaves; 1/2 teaspoon red pepper flakes; 2 cups vegetable broth; 1/2 cup black olives, pitted; 1/4 cup fresh basil, chiffonade; 2 tomatoes, diced; 2 tablespoons butter; 1/2 cup sweet peas; Salt and pepper, to taste; 1 pound penne pasta, cooked; 1/4 cup grated Pecorino Romano

Servings: persons

12 baby artichokes
4 tablespoons olive oil, divided
2 garlic cloves, minced
1 shallot, minced
1/2 lemon, cut in thin circles
2 bay leaves
1/2 teaspoon red pepper flakes
2 cups vegetable broth
1/2 cup black olives, pitted
1/4 cup fresh basil, chiffonade
2 tomatoes, diced
2 tablespoons butter
1/2 cup sweet peas
Salt and pepper, to taste
1 pound penne pasta, cooked
1/4 cup grated Pecorino Romano

1
Rinse the artichokes in cold water.
2
Bend back the green petals and snap them off all the way down to the light green and yellow leaves.
3
Cut off the top cone of petals and the green part of the base.
4
Cut the artichokes in half, if the choke and thistle look spiky, remove them.
5
Otherwise, just put in acidulated water.
6
Coat a saucepan with 2 tablespoons olive oil and place over medium heat.
7
Blot the artichokes dry then add them to the pan.
8
Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes.
9
Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes.
10
Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate.
11
Add the peas and remaining oil; season again with salt and pepper.
12
Cook pasta al dente and top with the baby artichoke sauce.
13
Sprinkle with grated cheese before serving.

726

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 baby artichokes, 4 tablespoons olive oil, divided, 2 garlic cloves, minced, 1 shallot, minced, and more.

Yes, Penne with Baby Artichokes, Black Olives and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!