Artichoke Sauce With Linguini Recipes

LINGUINE WITH ARTICHOKE-TOMATO SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

AGNOLOTTI WITH ARTICHOKE SAUCE

Steps:

• Combine the artichokes, half-and-half, garlic, red pepper flakes and 1/4 teaspoon salt in a large skillet and bring to a simmer over medium heat. Cover and cook until the artichokes are tender, about 5 minutes. Add the peas and continue to cook, covered, until tender, about 5 more minutes. Remove from the heat and stir in the lemon zest and juice. Discard the garlic clove.
• Meanwhile, bring a large pot of salted water to a boil. Add the agnolotti and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and transfer to the skillet with the sauce.
• Add the parmesan to the skillet and gently stir until the pasta is coated. Thin the sauce with some of the reserved cooking water. Stir in the basil.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE

Steps:

• Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

DIPPING SAUCE FOR ARTICHOKES

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

LINGUINI WITH ARTICHOKE SAUCE

Steps:

• Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
• Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
• Cook over low heat until flavors blend, about 5 minutes.
• Add capers and parsley.
• Toss linguini with pasta sauce, and sprinkle with sliced black olives.

ARTICHOKE LINGUINE

Steps:

• Boil pasta according to directions.
• In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
• Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
• Blend in the artichokes and the 2 tbsp of parmesan cheese.
• Cover and simmer over low heat for about 8 minutes.
• Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
• Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
• Serve immediately. (It still tastes good as leftovers too.).

PESTO SHRIMP AND ARTICHOKE LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

CREAMY ARTICHOKE PASTA

Steps:

• Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm.
• While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.

PASTA WITH ARTICHOKE SAUCE

Steps:

• Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes.
• Add chopped parsley, wine, olives, and lemon zest and cook briefly.
• Toss with hot pasta and top with grated Parmesan.

ARTICHOKE-BASIL PASTA SAUCE

Steps:

• Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

ARTICHOKE AND ESCARGOT OVER LINGUINI

Steps:

• Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
• Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
• Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.

ARTICHOKE SAUCE WITH LINGUINI

Steps:

• Cook oil, butter, flour, chicken broth until it thickens.
• Add garlic, artichoke hearts, lemon juice, and cheese.
• Continue cooking until flavors blend (about 5 minutes).
• Ad capers and parsley.
• Toss with linguini cooked al dente.
• Top pasta dishes with small sliced black olives.

ARTICHOKE CHICKEN WITH LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink. , Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender. , Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.

PASTA WITH ARTICHOKES IN A BUTTERY GARLIC AND OLIVE OIL SAUCE

Steps:

• Bring a pot of water to a boil and add salt.
• Add pasta, cook for 8 to.10 minutes, until almost done and drain, reserving 1/4 cup water.
• Heat the olive oil and melt the butter in a skillet over medium heat.
• Add the garlic, and artichoke hearts and cook 5 minutes, until heated through.
• Add the cooked pasta to the pan and toss for a few minutes.
• Add pasta water and Parmesan cheese to taste and stir thoroughly before serving.

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.