Mini Penne With Artichokes and Gorgonzola

• 1 (9 ounce) package frozen artichoke hearts, thawed & quarterd
• 1 teaspoon fresh lemon juice
• 14 cup extra virgin olive oil
• 1 garlic clove, minced
• 12 lb gorgonzola
• 12 cup half-and-half
• onion powder (a sprinkling)
• crushed red pepper flakes, to taste
• fresh ground black pepper, to taste
• 16 ounces mini penne pasta (we used Barilla)
• 2 tablespoons fresh parsley, chopped
• toasted slivered almonds, for garnish

1. Heat olive oil in large skillet over medium heat.
2. Add garlic and saute for 1-2 minutes.
3. Drain artichoke hearts well, add to skillet and saute 3-4 minutes.
4. Add gorgonzola cheese and half-and-half.
5. Simmer for a few minutes until cheese melts.
6. Season with freshly ground blakc pepper, a sprinkling of onion powder and a pinch or two of crushed red pepper flakes; set aside.
7. Cook pasta according to pkg directions.
8. Drain reserving some of the pasta cooking liquid.
9. Add hot pasta to sauce mixture; thin(if needed or desired) with pasta cooking liquid.
10. Transfer to a serving platter or bowl.
11. Top with parsley and a sprinkling of the nuts.
12. Enjoy!
13. Serve with a nice dry white wine.

quarterd, lemon juice, extra virgin olive oil, garlic, gorgonzola, onion, red pepper, fresh ground black pepper, penne pasta, fresh parsley, almonds

Taken from www.food.com/recipe/mini-penne-with-artichokes-and-gorgonzola-162533 (may not work)