Beef And Artichoke Provencale
serves 4
Use leftover braised sirloin tips with roasted garlic to save time on this satisfying dish.
This recipe is part of Andrew Schloss's Sunday Dinners.
12 ounces dried pasta
4 cups reserved leftover roasted garlic
1/2 onion, chopped
1 tablespoon olive oil
1 teaspoon Herbes de Provence
4 reserved fennel slices and sauce (1 1/2 cups) from leftover braised sirloin tips with roasted garlic, chopped
2 tablespoons chopped parsley
1 (6-ounce) jar marinated artichoke hearts, coarsely chopped
prep: 10 minutes
total: 10 minutes
large pot
large skillet
1. Cook the pasta in a large pot of boiling water until al dente, about 10 minutes.
2. Remove the meat from its sauce and cut in small pieces. Set aside.
3. In a large skillet, heat the olive oil. Add the onion and cook 1 minute, until softened. Add Herbes de Provence and fennel and cook over medium heat for 30 seconds. Add the meat and reserved sauce. Heat to a boil, stirring frequently. Stir in the parsley and artichoke and heat through.
4. Drain the cooked pasta and serve topped with beef mixture.
