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      RECIPE TITLE "Penne with Chick-Peas, Artichokes, Fennel, and Shiitake Mushrooms" Author: Modern Vegetarian Kitchen by Peter Berley with Melissa Clark. Copyright © 2000 by Peter Berley

    yields 4 servings time--- difficulty easy

    If you plan on cooking the chick-peas for this scrumptious sauce, make sure to start soaking them at least 8 hours ahead of time.

      RECIPE INGREDIENTS

    • 3 large globe artichokes
    • 1 lemon
    • 1 large fennel bulb, trimmed and chopped
    • 1 onion, diced
    • Coarse sea salt
    • 4 garlic cloves, sliced
    • 8 to 10 fresh shiitake mushrooms, caps diced and stems reserved for broth
    • 2 teaspoons freshly ground fennel seeds
    • 1/4 cup dry white wine
    • 2 sprigs thyme
    • 1 bay leaf
    • 2 sprigs parsley or a handful of celery leaves
    • 1 (14-ounce) can whole peeled tomatoes
    • 1 1/2 cups cooked chick peas (from 1/2 cup dried beans) plus 1 cup cooking liquid (or water if using canned chick-peas)
    • 1/2 pound whole wheat or regular penne pasta
    • Freshly milled black pepper
    • 1/3 cup kalamata olives, pitted and roughly chopped
    • Chopped fresh parsley for garnish
    • Parmesan cheese for garnish

      RECIPE METHOD

    1. Trim the artichokes down to the hearts and scoop out the hairy chokes. Put the hearts in a bowl of cold water acidulated with the juice of half a lemon. Add the fennel to the bowl.
    2. Make a bouquet garni by tying together with kitchen twine or wrapping in cheesecloth the thyme, bay leaf, and parsley sprigs. Set aside.
    3. In a wide heavy sauté pan over medium heat, warm 4 tablespoons of the oil. Add the onion and a pinch of salt and sauté for 5 to 7 minutes. Do not let the onion brown. Add the garlic and sauté for 2 minutes.
    4. Drain the artichokes and fennel. Slice each heart into 4 to 6 wedges. Add them to the pan along with the fennel and mushrooms. Sauté for 5 minutes, then add the white wine and bouquet garni.
    5. Pass the tomatoes and their juice through the medium holes of a food mill directly into the pan. Add the chick-peas and their juices and stir well. Raise the heat and bring to a boil. Reduce the heat to low and simmer for 25 minutes, or until the vegetables are tender and the sauce thickens.
    6. Bring a large pot of water to a boil for the pasta. Add 2 tablespoons coarse salt. When the water returns to a boil, stir in the pasta and cook until al dente. Drain the pasta, tip it into a warm serving bowl or platter, and toss with the remaining tablespoon of olive oil.
    7. Remove the bouquet garni from the sauce and discard. Stir in the olives and simmer for 1 minute. Season the sauce with additional lemon juice, salt, and pepper to taste. Pour the sauce over the penne and sprinkle with chopped parsley and grated Parmesan.

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