1 pkg Penne pasta (I prefer La Bella's Tomato Basil Penne) cooked al
dente
1 stalk celery, chopped
1 bell pepper (or mixed peppers) diced
1 can diced tomatoes (fresh works too, 1-2 lg tomatoes)
1 sm onion, chopped
2 cloves garlic, minced or crushed
1 can artichoke hearts, diced
Saute celery, onion, garlic, and peppers in water or some of the
artichoke liquid. (I use a little olive oil for flavor, a drizzle to
1 tsp). Cook until soft. Drain artichokes and braise for 1-2 minutes,
add
tomatoes, with liquid. If you prefer a more sauce-like mixture, save the
liquid from the artichokes. Toss with pasta. Can be served warm off the
stove, or is even better and more flavorful when chilled. Can also be
tossed with FF Parmesan cheese, (or fresh grated, if you can stand the
fat.)
------------------------------