Recipe - Penne With Artichoke Hearts In White Wine

1 pound Penne; cooked al dente
3 tablespoon Italin olive oil
2 lg Garlic cloves; minced
1 cn (13.5 oz) artichoke hearts;
packed in water
One half cup Lamoreaux Landing Estate
White
3 tablespoon Parmesean or Romano cheese;
grated
2 tablespoon Italian style breadcrumbs
One fourth cup Fresh parsley; chopped
Fresh ground black pepper;
to taste

Cook penne as directed.

Heat oil in large skillet. Add garlic, saute until soft.

Drain and rinse artichoke hearts. Cut into eighths. Add to oil and gtarlic.
Stir until heated through.

Add wine, stir and cook for 5 minutes.

Add cheese and breadcrumbs.

Add sauce to penne. Toss with parsley. Add pepper to taste. Sprinkle with
cheese.

Recipe by: Lamoreaux Landing Wince Cellars

Posted to recipeludigest by Nesb2@aol.com on Feb 18, 1998