PASTA MARINATED ARTICHOKE HEARTS RECIPES

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PASTA WITH BACON AND TOMATOES RECIPE | VALERIE BERTINELLI ...



Pasta with Bacon and Tomatoes Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 55 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
2 pounds plum tomatoes (about 10) 
6 strips thick-cut bacon, chopped 
1 medium onion, halved and thinly sliced 
1/2 cup dry white wine 
Pinch of crushed red pepper flakes 
12 ounces spaghetti 
1/4 cup fresh flat-leaf parsley or basil, chopped 
Grated Parmesan, for serving 

Steps:

  • Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
  • Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
  • Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
  • Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
  • Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.

ARTICHOKE HEARTS GRATIN - ALLRECIPES



Artichoke Hearts Gratin - Allrecipes image

This easy, all-veggie appetizer idea is proof you don't have to make a dish, to reinvent it.

Provided by Chef John

Categories     Vegetable Appetizers

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 7

6 canned artichoke hearts, drained and halved
1 teaspoon vegetable oil
salt and freshly ground black pepper to taste
2 tablespoons dry bread crumbs
¼ cup finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
½ lemon, cut into wedges

Steps:

  • Place artichoke heart halves on a paper towel cut-side down to drain for about 15 minutes.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly coat with vegetable oil.
  • Place artichoke heart halves on the prepared baking sheet, cut side up. Season with salt and pepper, sprinkle with breadcrumbs and Parmigiano-Reggiano cheese, and drizzle with olive oil.
  • Broil artichoke hearts until browned on top, about 7 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 88.6 calories, CarbohydrateContent 6.3 g, CholesterolContent 4.4 mg, FatContent 6.2 g, FiberContent 1.6 g, ProteinContent 3.3 g, SaturatedFatContent 1.6 g, SodiumContent 267.6 mg, SugarContent 0.3 g

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