3tablespoonsgarlic-infused olive oil from garlic confitor plain extra virgin olive oil
1 poundregular or gluten-free penne pastacooked 2 minutes shy of al dente
1mediumyellow onioncut into medium dice
2largeleekswhite parts only, sliced into 1/2-inch thick sliced and washed thoroughly to remove any grit.
4largecloves garlic confit smashed into a pasteor 2 cloves raw garlic minced fine
1/2cupwhite wine
10-12ounces California artichoke hearts, quartered if large.Water-packed artichoke hearts, vacuum-packed artichoke hearts or frozen and thawed artichoke hearts all work here.
5ounces baby spinach leaves
1lemonjuice and zest divided
1/2 cup California canned green olivesquartered
3/4 cupheavy cream
2ounces cream cheesecubed
3/4 cup shredded mozzarella divided
1/2 teaspoonsweet paprika
1tablespoonflat-leaf parsleyminced
1 teaspoon red pepper flakesoptional
Instructions
Preheat the oven to 400°F and lightly grease a 13 x 9 baking dish with garlic-infused olive oil or extra virgin olive oil and set aside.
Heat the oil in a large, deep skillet over medium heat. Add the onions and a generous pinch of salt. Saute for 2 minutes.
Add the leeks and saute for another 3 minutes, stirring frequently. Add the mashed garlic confit ( or minced garlic if using) and cook for an additional 1 minute.
Add the wine and increase the heat to medium-high to deglaze the pan. Use a spatula to scrape up any browned bits from the bottom of the pan. Continue to cook for 2 minutes or until almost all of the liquid has reduced out of the pan.
Reduce the heat to medium-low and add the artichokes and spinach. Cook for 2-3 minutes until the greens are wilted then remove the pan from the heat.
Immediately stir in the lemon juice, green olives, heavy cream, cream cheese, and 1/4 cup of the shredded mozzarella. Continue to stir until all of the cheese has melted and there is a thick sauce that has formed. Taste and adjust the seasoning for salt and pepper.
Transfer the mixture to the prepared baking dish. Top with the remaining shredded mozzarella cheese, sprinkle with paprika, and bake for 15 minutes, turning the oven to broil for the last 5 minutes until the cheese is brown and bubbly.
Garnish with minced parsley, lemon zest, and red pepper flakes. Serve immediatley.
Keyword artichoke, chunky olive oil dip, garlic confit, Leek, pasta, pasta bake, spinach, White Wine, yellow onion