Deborah’s Artichoke Barigoule

Deborah’s Artichoke Barigoule by

Deborah Adams

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Prep Time: 15 Minutes | Cook Time: 15 Minutes | Serves: 4-6

Shopping List

  • 1 cup red onion, thinly sliced
  • 1 cup carrot, julienne sliced
  • 1 cup zucchini, julienne sliced
  • 1 cup pitted olives of your choice
  • 1 cup red and orange bell peppers, sliced
  • 12 oz. jar of artichoke hearts, drained
  • 2 tsp. garlic, minced
  • 2 tsp. capers, drained
  • ½ cup dry white wine
  • 2 tbsp. olive oil
  • ½ cup parsley, roughly chopped
  • 2 lemons for zest and sliced
  • 8 oz. penne pasta, cooked in boiling salted water 12 minutes
  • salt and pepper to taste

Instructions

  1. Heat 2 tbsp. olive oil in heavy pot or dutch oven over medium-low heat with lid on. Add the onions and carrots and a pinch of salt & pepper and cook until tender, about 5 minutes.
  2. Add the artichokes, zucchini & peppers and cook another 4 minutes with lid off.
  3. Add the olives, garlic, capers and white wine. Cook 4 more minutes.
  4. Garnish with the zest of one lemon, lemon wedges, and chopped parsley.
  5. Serve over penne pasta and garnish with lemon slices, lemon zest and chopped parsley.