Artichokelemonparmesanpasta Recipes

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ARTICHOKE, LEMON & PARMESAN PASTA



Artichoke, Lemon & Parmesan Pasta image

Make and share this Artichoke, Lemon & Parmesan Pasta recipe from Food.com.

Provided by English_Rose

Categories     Spaghetti

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

5 ounces spaghetti
4 ounces marinated artichoke hearts, drained and sliced
1/2 lemon, juiced and zested
1 ounce parmesan cheese, finely grated
1 tablespoon basil, shredded
1 tablespoon olive oil
salt and pepper

Steps:

  • Cook the spaghetti following pack instructions.
  • Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
  • Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.

ARTICHOKE & LEMON PASTA



Artichoke & Lemon Pasta image

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

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

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, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

SIMPLE ARTICHOKE DIP



Simple Artichoke Dip image

Serve with sliced baguettes or pita chips.

Provided by Dawn

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 7

Number Of Ingredients 3

1 (14 ounce) can artichoke hearts, drained and chopped
1 cup mayonnaise
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the artichoke hearts, mayonnaise and Parmesan cheese and mix well. Spread mixture in a 9x13-inch baking dish and bake in the preheated oven for 15 to 20 minutes, or until bubbly and golden brown.

Nutrition Facts : Calories 293.3 calories, Carbohydrate 5.1 g, Cholesterol 22 mg, Fat 28.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5.7 g, Sodium 561.4 mg, Sugar 0.4 g

ARTICHOKE, OLIVE & LEMON PASTA



Artichoke, olive & lemon pasta image

Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

400g spaghetti
zest and juice 1 lemon
3 tbsp olive oil
50g freshly grated parmesan
100g artichoke heart from a jar
handful black olive
100g bag wild rocket

Steps:

  • Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
  • Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

ARTICHOKE PARMESAN DIP



Artichoke Parmesan Dip image

This is a copy cat recipe. When I lived in Bellevue I would buy this dip from Top Foods. The last time there I saved the container and wrote down the ingredients listed. This is my interpretation of that recipe. I hope you like it.

Provided by BM171676

Categories     < 30 Mins

Time 30m

Yield 1 container

Number Of Ingredients 7

2 (14 ounce) cans water-packed artichoke hearts
2 cups mayonnaise
1 1/2 cups shredded parmesan cheese
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon white pepper
parsley (to garnish)

Steps:

  • Drain the artichoke hearts. Cut them into halves.
  • Combine Mayo, Cheese, Garlic Powder, Salt, and Pepper in a large bowl until thoroughly mixed together. (When adding the garlic powder you might want to do it "to taste").
  • Add artichoke hearts to this mixture.
  • Transfer to a desired dish or bowl and garnish with Parsley if desired.
  • Refrigerate at least 1 hour before serving.
  • Best if served cold on melba toast or crackers.

Nutrition Facts : Calories 2927.9, Fat 202.7, SaturatedFat 49.6, Cholesterol 254.2, Sodium 8440.8, Carbohydrate 219.4, Fiber 69.5, Sugar 39.4, Protein 86.1

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