Cut the stems and the top 1/4" from each baby artichoke. Snap off the outer green leaves. Trim all dark green from the bottom. Cut into quarters. Rub cut surfaces with lemon half. Heat oil in large covered skillet or sauce pan. Add quartered artichokes. Saute, stirring often, until golden brown (about 7 minutes). Add onion and garlic. Saute until soft (about 2 minutes). Add wine, allow to reduce slightly (another 2 minutes, perhaps) and then stir in tomatoes, water and thyme. Cover. Cook over low heat until very tender, 30 minutes. Boil water for penne. Remove cover from artichokes. Add salt and red pepper flakes to taste. Cook, uncovered for five minutes to slightly thicken sauce. Shave parmesan. Cook penne. Drain penne, and toss with artichokes and minced parsley. Serve warm or at room temperature, topped with shavings of parmesan cheese.
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|Serving Size: 1 Serving (662g)|
|Recipe Makes: 4|
|Calories from Fat: 47 (8%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 81.8mg||25 %|
|Sodium 438.8mg||15 %|
|Potassium 1974.2mg||52 %|
|Total Carbohydrate 110.6g||33 %|
|Dietary Fiber 22.8g||91 %|
|Sugars, other 87.8g|
|Protein 26.9g||38 %|
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Calories per serving: 561
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