LE CIRQUE'S PENNE WITH ARTICHOKES AND CAULIFLOWER

Steps:

• To prepare the Artichokes:.
• Cut of stems using a sharp knife to produce a neat, flat base.
• As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration.
• With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath.
• Trim any remaining green from around the base.
• Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top.
• Turn the artichoke upside down and halve it.
• Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge.
• Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water).
• To make the Recipe:.
• Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon.
• Bring to a boil, blanch for five minutes, drain and set aside.
• Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside.
• Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside.
• Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes.
• Add the artichokes and saute briefly.
• Season with oregano and rosemary and cook five minutes.
• Add the garlic and tomatoes to the pan and cook two minutes.
• Add the olives, cauliflower and parsely and salt and pepper and cook five minutes.
• Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid.
• Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes.
• Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.