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Penne with Beer-Stewed Artichoke Hearts


extra virgin olive oil
2-3 cloves fresh garlic, thinly sliced
1 red onion, thin half moon slices
generous pinch red pepper flakes
sea salt
1 large jar artichoke hearts (in oil), drained well, oil reserved
1 bottle dark beer
10 ounces penne
1 small bunch arugula, rinsed well
balsamic vinegar
1/2 ripe tomato, diced, do not peel or seed



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