Saturday Beefcake

New York living makes for constant discovery. There is always something new and, if not necessarily exciting, at least interesting somewhere around the bend. It is very much like the artichoke with its many layers and delcious, absorbing secrets.

It is no secret that New York is home to much talent. Since the beginning of this, the most beautiful month of the Fall, Metropolis unfolded to present Thorsten Kaye, Ilene Kristen, Brian Sheridan, Alicia Minshew, Colin Egglesfield, Walt Willey and Sydney Penny not to mention the discovery of Druids and Scarlatto as great places to imbibe and enjoy a repast, plus the old standbys of Prohibition and La Cantina Toscana and across the river NC Winters was exhibiting his unique creativity. The heart of New York City is very much like the above mentioned group of sensitive, and creative people who are not only interesting but verge on the exciting.

So in honour of the secrets of the artichoke, please find a recipe utilizing its heart.

Speaking of hearts today's beefcake subject would be quite capable of stealing anyone's heart among other things. This thief of hearts is found in the January issue of Men's Workout


Penne with Artichoke Hearts

400 grams Penne
300 grams Blanched Plum Tomatoes, peeled and seeded
50 grams grated Italian cheese (parmigiano or pecorino)
1 small onion
1 teaspoon chopped parsley
1 tablespoon of capers
Virgin Olive Oil, sea salt, ground black pepper
1. Saute the thinly sliced onion with an abundance
of the olive oil, raise the heat
(gazing upon today's subject will help you do that)
and then add the thinly sliced artichoke hearts.
2. Then add the capers and the chopped tomatoes.
3. Salt, pepper and then lower the heat
4. Once the penne are cooked and drained, toss with the above sughetto
5. At the very last moment before serving top with grated cheese and parsley.

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