Panko Crusted Artichoke Hearts over Pasta with Cipollini Onion, Arugula, & Fresh Tomatoes

1 large can artichoke hearts (drained)

4 medium cipollini onions (peeled and diced)

3 cloves garlic (microplaned)

1/2 cup arugula (chopped)

2 tablespoons butter (parmesan butter if you have it)

2 large tomatoes (small dice)

1/4 cup olive oil

1 tablespoon while balsamic vinegar

fresh parsley (chopped)

3/4 cup panko bread crumbs

2 tablespoons flour

3-4 servings thin spaghetti noodles

S&P

Preheat your oven to 400 degrees, and put a large pot of water on the stovetop to boil. Toss the artichoke hearts in the flour, and then a few tablespoons of olive oil. This will create a light batter on the outside of the artichokes. Roll the artichokes one at a time in the panko bread crumbs to coat. Place on a nonstick baking pan, and place into the oven. They will take about 15 minutes to get golden brown.

Place the onion, butter, garlic, and oil in a pan over medium-low heat. Place the tomatoes in a strainer or colander, and salt with a teaspoon or so of kosher salt. This will get some of the water out of the tomatoes which takes away any bitterness. Once the onion is translucent, add the cooked pasta to the pan along with the arugula, a palmful of parsley, the vinegar, and the chopped tomatoes. Toss to incorporate. Transfer to a serving platter and top with the artichoke hearts, then some parmesan and more chopped parsley.

This is a fast dish I would make for me and The Wife on a Monday night (her favorite night of the week -- seriously) that is also fancy enough for a dinner party. We had it with a glass of Folie a deux zinfandel and warm crusty bread. It was a great way to start the week.