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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To prepare the Artichokes: | 2. Cut of stems using a sharp knife to produce a neat, flat base. | 3. As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration. | 4. With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath. | 5. Trim any remaining green from around the base. | 6. Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top. | 7. Turn the artichoke upside down and halve it. | 8. Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge. | 9. Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water). | 10. To make the Recipe: | 11. Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon. | 12. Bring to a boil, blanch for five minutes, drain and set aside. | 13. Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside. | 14. Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside. | 15. Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes. | 16. Add the artichokes and saute briefly. | 17. Season with oregano and rosemary and cook five minutes. | 18. Add the garlic and tomatoes to the pan and cook two minutes. | 19. Add the olives, cauliflower and parsely and salt and pepper and cook five minutes. | 20. Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid. | 21. Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes. | 22. Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
artichoke	3			-	-	-	-
lemon	1/2			0.6404	0.2058	0.0243	0.0066
pancetta	1/4		sliced cubed	6.3042	0.0	1.4025	0.0354
cauliflower	3	cups	trimmed cut	80.25	15.9537	6.1632	0.8988
olive oil	1/4	cup		477.36	0.0	0.0	54.0
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
rosemary	1/4	teaspoon	minced	0.2292	0.0362	0.0058	0.0103
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
tomato	3	cups	canned crushed	124.2	27.54	6.48	1.08
oil black olive	1/4	cup	chopped cured	6.3042	0.0	1.4025	0.0354
parsley	1/3	cup	chopped	7.2	1.266	0.594	0.158
salt black pepper			ground	6.3042	0.0	1.4025	0.0354
penne	3/4			26.7903	3.572	1.2119	0.8505
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
parmigiano reggiano cheese	4	tablespoons	grated	6.3042	0.0	1.4025	0.0354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.