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Ingredients

• 1 lb Penne, cooked al dente
• 3 Tbsp. Italin extra virgin olive oil
• 2 lrg Garlic cloves, chopped
• 1 can (13.5 ounce) artichoke hearts, packed in water
• 1/2 c. Lamoreaux Landing Estate White
• 3 Tbsp. Parmesean or possibly Romano cheese, grated
• 2 Tbsp. Italian style breadcrumbs
• 1/4 c. Fresh parsley, minced
•     Fresh grnd black pepper, to taste

Description

Cook Penne As Directed. Heat Oil In Large Skillet. Add In Garlic, Saute/fry Till Soft. Drain And Rinse Artichoke Hearts. Cut Into Eighths. Add In To Oil And Gtarlic. Stir Till…

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