Orecchiette with Sautéed Artichoke Hearts, Broccoli, and Sun-Dried Tomatoes - The Pollan Family
From THE POLLAN FAMILY TABLE, Scribner 2017, Photographs by John Kernick 4 to 6 servings Time: 30 minutes Kosher salt 1/3 cup extra virgin olive oil 5 cloves ga
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Ingredients
- Kosher salt
- 1/3 cup extra virgin olive oil
- 5 cloves garlic, cut in thin slices
- One 9 oz box frozen artichoke hearts, thawed and sliced in half lengthwise
- 1/8 tsp crushed red pepper flakes, or to taste
- 1/4 cup julienned sun-dried tomatoes in oil, drained
- 3 Tbsp finely chopped Italian (flat-leaf) parsley
- 5 cups 1-inch broccoli florets
- 1 lb orecchiette pasta
- 1/4 cup dry white wine
- 1/2 cup low-sodium vegetable broth
- 1/3 cup freshly grated Parmesan cheese
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