Artichokes Hearts with Olives and Feta
<span style="font-family: georgia, palatino;">SO......we picked up this recipe a couple of years ago at the Le Creuset outlet. It presents as a side dish but when we looked at it we both immediately thought pasta. We make this every few weeks and add pasta and shrimp.</span>
<span style="font-family: georgia, palatino;">It is really good. There is some prep which I try to get out of the way in advance because once you start cooking it goes pretty fast. I usually add a little extra Feta then a whole lot of Parmesan cheese at the table. And...make sure you have some nice hard crusted bread on hand because the olive oil in the bottom of the pan is plentiful and sure tastes good when soaked up with some hard bread. The recipe reads like it's a lot of oil. I usually double the recipe (yup that's two cups of olive oil) and by time you add the pasta there won't be as much oil left over as you would think but what's there sure is YUMMY! I promise you it tastes as good as it looks. This pan is two pounds of pasta and about one and one-half pounds shrimp. As I have mentioned before we cook for another family so half will go to them and the other half for us.</span>
<span style="font-family: georgia, palatino;">The other thing I like about this recipe is the ingredients are usually all things you have in your pantry.</span>



<span style="font-family: georgia, palatino;">SO......we picked up this recipe a couple of years ago at the Le Creuset outlet. It presents as a side dish but when we looked at it we both immediately thought pasta. We make this every few weeks and add pasta and shrimp.</span>
<span style="font-family: georgia, palatino;">It is really good. There is some prep which I try to get out of the way in advance because once you start cooking it goes pretty fast. I usually add a little extra Feta then a whole lot of Parmesan cheese at the table. And...make sure you have some nice hard crusted bread on hand because the olive oil in the bottom of the pan is plentiful and sure tastes good when soaked up with some hard bread. The recipe reads like it's a lot of oil. I usually double the recipe (yup that's two cups of olive oil) and by time you add the pasta there won't be as much oil left over as you would think but what's there sure is YUMMY! I promise you it tastes as good as it looks. This pan is two pounds of pasta and about one and one-half pounds shrimp. As I have mentioned before we cook for another family so half will go to them and the other half for us.</span>
<span style="font-family: georgia, palatino;">The other thing I like about this recipe is the ingredients are usually all things you have in your pantry.</span>


