Quick. Somebody pinch me.Either I’m dreaming or a whole bunch of parched souls somewhere real far south finally got their ice water.
My husband ate a bunch of sun-dried tomatoes and artichokes. Voluntarily. And he liked them.
I didn’t sneak them in. I didn’t cleverly tuck them away or cut them into small pieces to hide them. I said, “I hope you like this,” and went full-speed ahead with Operation Eat a Bowl of Cereal if You Don’t Like It.
I fell in love with a picture in Family Dinners a while back. Unfortunately, it had sun-dried tomatoes and artichokes – two veggies in a house that’s half anti-vegetable. A couple of months ago, my husband reached over and stole a chunk of sun-dried tomato from my plate, ate it, and well – he didn’t die.
I decided to make the dish for dinner and if he didn’t like it, the oven would still be warm enough from roasting garlic that I could throw in a frozen pizza. Luckily, I didn’t have to resort to Red Baron’s. He ate it and liked it – every bit. Of both bowls 🙂
Farfalle with Sausage, Artichokes, and Sun-Dried Tomatoes
- 1/2 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
- 1/2 lb mild Italian sausage
- 8 oz artichoke hearts, quartered
- 2 large cloves garlic, chopped
- 1 cup chicken broth
- 1/4 cup dry white wine
- 8 oz farfalle pasta
- 1/4 cup shredded Parmesan, plus additional for garnish
- 2 Tbsp fresh basil leaves, chopped
- 2 Tbsp fresh Italian parsley leaves, chopped
- 8 oz mozzarella, cubed (optional)
- Salt and freshly ground pepper
- Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat.
- Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl.
- Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes.
- Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook the pasta in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse).
- Add the pasta, sausage, Parmesan, basil, and parsley to the artichoke mixture.
- Toss until the sauce is almost absorbed by the pasta.
- Stir in the mozzarella. Season, to taste, with salt and pepper.
- Serve, passing the additional Parmesan cheese alongside.
Yields: 2 servings
Estimated time: 30 minutes
OMG! I make this dish all the time! I totally cheat and get marinated artichokes from the olive bar at my grocery store – I can’t get normal ones to work out – yours looks great! 🙂
It sounds so yummy!
Now I have a purpose for the last of my oven roasted tomatoes sitting in the freezer. Nice to see something with tomtatoes but not tomato sauce – a bit lighter for spring!
And congrats on getting your dh to eat his veggies!
Oh, oh, oh that looks so good and creamy. I could never get tired of looking at pasta dishes.
OK, I’m going to have to get Giada’s cookbook now – I keep seeing wonderful recipes pop up. This looks fantastic!
This looks unbelievably delicious! Artichokes and sun-dried tomatoes are two of my favorites if you ever need anyone to help with the leftovers. 😉
Wow, you should consider yourself very lucky…my hubby wont eat any of that.
My hubby recently has started eating green veggies…something he has avoided in the past. Yay for hubby’s expanding their horizons.
This looks like a delicious meal!