Artichoke Heart Pasta Sauce Recipe

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Photo courtesy www.RareSeeds.com
‘Purple of Romagna’Bountiful producer of smaller chokes in rich purple-violet shades.

Ingredients

  • Two 14-ounce cans artichoke hearts; or 12 fresh artichoke hearts, steamed
  • 6 tablespoons olive oil
  • 5 cloves garlic
  • One 15-ounce can kidney beans
  • 1 lemon, juiced
  • 1/2 cup chopped parsley
  • 1 cup grated Asiago cheese
  • 1 teaspoon chili flakes
  • Cooked pasta of choice

Directions

  • 1. Place the artichoke hearts, olive oil and garlic in blender and blend until smooth. Heat in a saucepan until bubbling.
  • 2. Drain kidney beans. Pour sauce over pasta; sprinkle kidney beans liberally over sauce. Sprinkle lemon juice over all. Top with chopped parsley and Asiago to taste. Sprinkle with chili flakes.
  • Learn more about The Regal Thistle: Heirloom Artichokes.
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Mother Earth News Gardening
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