Artichoke Ham Fettuccine Recipes

FETTUCCINE WITH ARTICHOKES

Steps:

• Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
• Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
• While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

FETTUCCINE ALFREDO WITH HAM

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a medium sauce pan over medium heat, melt butter. Stir in ham and cook 1 minute. Stir in cream and heat through. Stir in Parmesan and cook until thick and smooth. Toss with cooked pasta.

HAM AND ASPARAGUS FETTUCCINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
• While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
• Toss pasta and asparagus with sauce and serve immediately.

HAM FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Add the ham, mushrooms if desired, oregano, basil, parsley and pepper flakes. Cook and stir for 4-5 minutes or until mushrooms are tender., Stir in spaghetti sauce. Bring to a boil; cook for 2 minutes. Remove from the heat; stir in cream. Drain fettuccine; toss with ham mixture. ,

ARTICHOKE HAM FETTUCCINE

Steps:

• In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.

CREAMY ARTICHOKE PASTA

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.

GRANNYS HAM AND ARTICHOKE CASSEROLE

Steps:

• Drain artichoke hearts.
• Combine soup,onion,sherry and garlic salt.
• Mix well.
• In a 3 quart casserole dish put artichoke and ham,pour soup mixture over top,then add cheese over top of the soup mixture.
• cover and bake for 25-30 minutes in a preheated 375 degree oven.
• One variation of this recipe that i leave out is to add 8 quatered hard boiled eggs to the pan before the soup mixture is poured on.
• I am not a big hard boiled egg fan so I omit it.
• She sometimes added chow mein noodles to the top 5 minutes before taking out of the oven.
• When it is finished cooking i always take fresh ground pepper and sprinkle over the top before serving.

EASY ALFREDO & ARTICHOKE FETTUCCINE

Steps:

• Cook fetticine in boiling water 2 tablespoons olive oil.
• Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
• Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
• When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
• Slightly rinse noodles and drain thoroughly.
• Add noodles and artichokes to the alfredo sauce and mix completely.
• Warm on stove for about 15 minutes.
• Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
• Serve warm.

FETTUCCINE WITH ARTICHOKE HEARTS

Steps:

• Spread the artichoke hearts on paper towels to dry them thoroughly.
• Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
• Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
• Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
• Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.

ARTICHOKES WITH HAM

Steps:

• Fill a large bowl with ice water. Squeeze lemon into bowl, and add lemon halves; set aside.
• Trim artichokes; snap off tough outer leaves. Slice off the upper 2/3 of bulb and discard. Using a vegetable peeler, remove green outer layer from around heart. Using a melon baller, scoop out choke, and discard. Keep in acidulated water while preparing remaining artichokes.
• Bring a medium saucepan of water to a boil. Add 10 of the artichokes and 2/3 cup oil. Cook until tender when pierced with the tip of a knife. Using a slotted spoon, transfer to a blender. Slowly add 1/3 cup of the cooking liquid and 1/3 cup oil. Blend artichokes until smooth. Season with salt and pepper. Transfer puree to a small bowl; set aside.
• In a small bowl, whisk to combine the vinegar and mustard. While continuing to whisk, gradually add 3 tablespoons olive oil whisking until thickened; set aside.
• Place julienned pigs' ears in a small skillet. Cook over medium-high heat until heated through and golden brown. Remove from heat; set aside.
• Thinly slice the remaining 2 artichokes lengthwise. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the artichokes, and saute until crisp and golden brown. Remove, and set aside. To the same skillet, add remaining tablespoon oil. When the oil is hot, add the shrimp. Saute until pink and just cooked through. Remove and set aside.
• Evenly divide the artichoke puree between 4 plates. Place ham on work surface. Divide shrimp between slices of ham, and wrap to enclose to form bundles. Place 2 bundles in the center of each plate. Garnish with sauteed artichokes and pigs' ears. Drizzle with vinaigrette, and serve immediately.

HAM AND ARTICHOKE RISOTTO

Steps:

• Pull away the dark green outer leaves of the artichoke until you reach the yellow inner leaves. Cut one to two inches off the top of the artichoke, eliminating all prickly parts. Cut the base in half vertically. With a sharp knife, cut away the fuzzy choke and any remaining little leaves. Cut each half into thin slices and place in small bowl of water into which you have squeezed the lemon half.
• Bring the chicken stock to a simmer on top of the stove. Meanwhile, heat the butter and oil in a heavy skillet and cook the onion and garlic until the onion is soft. Drain the artichoke slices, pat them dry and saute for two to three minutes.
• Add the rice and saute, stirring for one to two minutes, making sure the grains are coated with the butter and oil. Add the wine and stir it until it is absorbed. Add the hot broth one-half cup at a time, stirring frequently. Do not add the next cup before the previous one is completely absorbed.
• When the rice is almost done (it should be creamy but al dente) add the ham and Parmesan cheese. Season to taste and Serve at once.