About 2 tablespoons extra-virgin olive oil
2 to 3 Cloves fresh garlic, thinly sliced
1 Red onion, cut into thin half-moon slices
Generous pinch of red pepper flakes
1(8 ounce) Jar marinated artichoke hearts, drained well and oil reserved
1(12 ounce) Bottle dark beer
10 Ounces uncooked penne
1 Small bunch arugula, rinsed well
1/2 Ripe tomato, diced (do not peel or seed), for garnish
Place the oil, garlic and onion in a deep skillet over medium heat. When the onion begins to sizzle add the red pepper flakes and a pinch of salt and saute until the onion is quite soft and beginning to brown, 5 to 6 minutes. Stir in the artichoke hearts, a pinch of salt and the beer. Cover and bring to a boil. Reduce the heat to low, season lightly with salt and cook for 15 minutes.
While the artichokes cook, bring a pot of water to a boil and cook the penne al dente. Drain well, but do not rinse. Toss the penne with a small amount of the reserved artichoke oil.
When the artichokes are ready, finely shred the arugula and add to the skillet. Remove from the heat and stir gently to incorporate the arugula into the artichokes. Fold in the penne and a light sprinkle of balsamic vinegar and transfer to a serving platter. Serve garnished with the tomato.
–This was very rich and yummy. I put extra arugula in this dish because we love it so much!
This recipe is printed with permission from Christina Pirello