PASTA ARTICHOKES RECIPE RECIPES

Name: Pasta With Artichokes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 5 serving(s)
Ingredients: 1/2 lb baby artichoke (about the size of an egg); 1/2 lemon, juice of; 1/2 cup scallion, finely chopped; 1/4 cup butter; 1 lb ripe tomatoes, peeled, seeded and chopped; 1/2 cup heavy cream; salt; pepper; 3/4 lb dry pasta; grated parmesan cheese (optional)

PASTA WITH ARTICHOKES RECIPE - FOOD.COM

Pasta With Artichokes Recipe - Food.com image

Fresh and good. You can sub the baby artichokes with regular artichokes, but you will need to trim and peel them to eliminate the tough bits, slice them into quarters, and cut out the choke. This recipe comes from a trattoria called La Fontanina di San Pietro on the Tuscan coast, and I found it in Gourmet. The suggested pasta is tagliatelle, but I like it with thin spaghetti.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 5 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb baby artichoke (about the size of an egg)
1/2 lemon, juice of
1/2 cup scallion, finely chopped
1/4 cup butter
1 lb ripe tomatoes, peeled, seeded and chopped
1/2 cup heavy cream
salt
pepper
3/4 lb dry pasta
grated parmesan cheese (optional)

Steps:

To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice.
In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often.
Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat.
In a large pot of boiling salted water cook the pasta al dente.
Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together.
Serve the hot pasta with grated parmesan, a piacere (if desired).

Nutrition Facts : Calories 459.3, FatContent 19.3, SaturatedFatContent 11.6, CholesterolContent 57, SodiumContent 126.7, CarbohydrateContent 61.2, FiberContent 6, SugarContent 4, ProteinContent 12

CREAMY ARTICHOKE PASTA RECIPE | VALERIE BERTINELLI | FOOD ...

Creamy Artichoke Pasta Recipe | Valerie Bertinelli | Food ... image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories main-dish

Total Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook’s Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

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