ARTICHOKE & LEMON PASTA RECIPE: HOW TO MAKE IT
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 919mg sodium, CarbohydrateContent 43g carbohydrate (2g sugars, FiberContent 3g fiber), ProteinContent 14g protein.
SPINACH ARTICHOKE DIP RECIPE - NYT COOKING
Spinach artichoke dip has a way of inciting controversy. Should it be served cold or hot? Is it lowbrow or classic? Should it be served in a bread bowl or with tortilla chips? Well, the good news is that there are no wrong answers here, only delicious, creamy dip. This particular one is best served hot (or at least room temperature), but it is also acceptable to spread it on crackers after being chilled. And with the inclusion of fresh spinach, it could almost be described as classy. Use canned artichoke hearts; they've got a tangier flavor and better texture than the frozen ones. If you want to go a step further, transfer it to a skillet and run it under the broiler after cooking, which gives you bubbling dip with a golden top.
Provided by Alison Roman
Total Time 25 minutes
Yield 2 to 3 cups
Number Of Ingredients 10
Steps:
- Heat olive oil in a medium pot over medium heat. Add garlic and cook, stirring until it’s softened and fragrant, about 30 seconds.
- Add spinach to pot one handful at a time, letting each handful completely wilt before adding the next. Add crushed red pepper, if using, and season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and season with salt and pepper. Cook for a few minutes, just to take the raw edge off the artichokes.
- Reduce heat to low and add cream cheese and mozzarella. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream and pecorino, and season with more salt and pepper. You can certainly eat this dip straight from the pot (or transferred to a serving bowl), but running it under the broiler for a crispy top is also an excellent option. To do so, transfer dip to a small ovenproof skillet (6 to 8 inches). Place in oven and broil until the top is golden and the dip is bubbling, 5 to 8 minutes. Let sit a minute or two before serving.
Nutrition Facts : @context http//schema.org, Calories 396, UnsaturatedFatContent 13 grams, CarbohydrateContent 15 grams, FatContent 33 grams, FiberContent 6 grams, ProteinContent 15 grams, SaturatedFatContent 16 grams, SodiumContent 586 milligrams, SugarContent 3 grams
More about "artichoke salad recipe recipes"
HOT SPINACH AND ARTICHOKE DIP RECIPE | ALTON BROWN | FOOD ...
From foodnetwork.com
Reviews 4.7
Total Time 15 minutes
Category appetizer
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 2
Total Time 50 minutes
Category Side Dishes
Cuisine Europe, Italian
Calories 207 calories per serving
- Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.
ARTICHOKE & LEMON PASTA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5.0
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian, Mediterranean
Calories 343 calories per serving
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
ARTICHOKE & LEMON PASTA RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5.0
Total Time 40 minutes
Category Dinner
Cuisine Europe, Italian, Mediterranean
Calories 343 calories per serving
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
SPINACH AND ARTICHOKE DIP RECIPE | ALLRECIPES
From allrecipes.com
FRIED ARTICHOKE HEARTS RECIPE | ALLRECIPES
From allrecipes.com
ARTICHOKE SALAD - COOK2EATWELL - RECIPES
From cook2eatwell.com
EASY ROASTED ARTICHOKE RECIPE (MEDITERRANEAN STYLE) | THE ...
From themediterraneandish.com
FLORENTINE ARTICHOKE DIP RECIPE | ALLRECIPES
From allrecipes.com
ARTICHOKE DIP RECIPE | ALLRECIPES
From allrecipes.com
50 OF THE BEST ARTICHOKE RECIPES WE'VE EVER MADE
From tasteofhome.com
SPINACH AND ARTICHOKE CHICKEN BAKE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
HOT SPINACH AND ARTICHOKE DIP RECIPE | ALTON BROWN | FOOD ...
From foodnetwork.com
FLORENTINE ARTICHOKE DIP RECIPE | ALLRECIPES
From allrecipes.com
ARTICHOKE & SPINACH DIP RESTAURANT STYLE RECIPE | ALLREC…
From allrecipes.com
HOT SPINACH AND ARTICHOKE DIP RECIPE | ALTON BROWN | FOOD ...
From foodnetwork.com