Fettuccine With Artichokes Recipes

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FETTUCCINE WITH ARTICHOKES



Fettuccine with Artichokes image

Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.

Categories     Cheese     Citrus     Dairy     Herb     Onion     Pasta     Vegetable     Sauté     Quick & Easy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 12

2 (9-ounce) packages frozen artichoke hearts (not thawed)
1/4 cup extra-virgin olive oil
1/2 stick (1/4 cup) unsalted butter
1 large onion, chopped (2 cups)
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon dried hot red-pepper flakes
1 teaspoon finely grated fresh lemon zest
1 to 2 tablespoons fresh lemon juice
3/4 lb dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
1/2 oz finely grated Parmigiano-Reggiano (1/4 cup) plus additional for serving

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 WITH ARTICHOKE HEARTS



Fettuccine With Artichoke Hearts image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 8

1 package frozen artichoke hearts, defrosted
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
4 ounces fresh mushrooms, sliced
Salt and freshly ground black pepper
2 tablespoons finely minced Italian parsley
9 to 10 ounces fresh fettuccine
Freshly grated Parmesan cheese

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.

EASY ALFREDO & ARTICHOKE FETTUCCINE



Easy Alfredo & Artichoke Fettuccine image

My husband loves fettucine alfredo and I love artichokes, but I have very little time to make it from scratch. This is great to make if you have leftover chicken to serve it with. Also, you can buy all of the ingredients in advance and make it when you have time.

Provided by Roses Granddaughter

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

4 ounces fettuccine pasta (more or less if desired)
2 tablespoons olive oil
1 (14 ounce) jar alfredo sauce (or more)
2 (12 ounce) cans artichokes, hearts (or more)
1 tablespoon minced garlic or 1 -2 crushed garlic clove
1/2 teaspoon lemon pepper
1 teaspoon olive oil

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 CON CARCIOFI: FETTUCCINE WITH ARTICHOKES



Fettuccine con Carciofi: Fettuccine with Artichokes image

Provided by Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 artichokes
1 lemon, halved
1 pound/450 g fettuccine pasta
4 tablespoons/60 ml extra-virgin olive oil
2 cloves garlic, chopped
2 dried chile peppers, crushed, optional
20 cherry tomatoes, halved
I cup/240 ml white wine
1 (25-ounce/750 ml) jar tomato puree
6 fresh mint leaves, chopped
Salt
2 tablespoons/30 ml unsalted butter
Generous sprinkle freshly grated Parmigiano cheese

Steps:

  • Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Trim 1/3 off the tops of each artichoke and rub with lemon. Squeeze the lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent them from browning.
  • Place the fettuccine in salted boiling water. Stir to prevent the strands from sticking together.
  • Add the olive oil, garlic and chile, if using, to a saucepan and saute until golden. Remove the artichokes from the water and roughly chop. Add the chopped artichokes, cherry tomatoes, and wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allow to simmer for approximately 15 minutes.
  • About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving approximately 1 cup of pasta water. Add the fettuccine and pasta water to the pan. Then add the butter and Parmigiano cheese and cook all together for an additional 30 seconds. Serve immediately.

ARTICHOKE CHICKEN FETTUCCINE



Artichoke Chicken Fettuccine image

"My mother-in-law created this recipe after enjoying a similar dish on a trip to Denver," writes Winnie Struse of Hereford, Arizona. A medley of artichokes, red pepper and chicken create a lovely entree when paired with pasta and a creamy sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

8 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into 1-inch strips
4 bacon strips, diced
1/4 cup chopped onion
2 tablespoons chopped sweet red pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup whole milk
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 tablespoons mayonnaise

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the chicken, bacon, onion and red pepper until chicken is no longer pink; drain and keep warm. , In a large saucepan, melt butter; stir in flour until smooth. Gradually add the broth, milk and mustard. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in cheese and artichokes. Remove from the heat; stir in mayonnaise and chicken mixture. Drain fettuccine; serve with chicken mixture.

Nutrition Facts : Calories 549 calories, Fat 20g fat (7g saturated fat), Cholesterol 95mg cholesterol, Sodium 871mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.

BEEF AND ARTICHOKE FETTUCCINE



Beef and Artichoke Fettuccine image

Add Italian flavor to your family's skillet dinner. Enjoy pasta made with beef and artichoke that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 7

8 oz uncooked spinach fettuccine
1 jar (6 to 7 oz) marinated artichoke hearts, cut in half and 1 tablespoon marinade reserved
1 small onion, finely chopped (1/4 cup)
1 cup half-and-half
1/2 cup grated Parmesan cheese
2 cups cut-up cooked roast beef
Pepper, if desired

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 12-inch skillet, heat 1 tablespoon reserved artichoke marinade to boiling over medium-high heat. Cook onion in marinade about 2 minutes, stirring occasionally, until crisp-tender.
  • Stir in half-and-half; heat until hot. Stir in cheese, artichoke hearts and beef; heat until hot.
  • Add fettuccine; toss. Sprinkle with pepper.

Nutrition Facts : Calories 360, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 1/2 g

FETTUCCINE WITH ARTICHOKES, SUN-DRIED TOMATOES AND WALNUTS



Fettuccine with Artichokes, Sun-Dried Tomatoes and Walnuts image

Categories     Pasta     Tomato     Vegetarian     Quick & Easy     Walnut     Artichoke     Fall     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 7

8 ounces fettuccine
1/2 cup coarsely chopped walnuts
1 6-ounce jar marinated quartered artichoke hearts, drained, marinade reserved
1/2 cup dry white wine
1/4 cup regular or reduced-fat sour cream
1/2 cup chopped drained oil-packed sun-dried tomatoes (about 2 ounces)
1/3 cup plus 2 tablespoons finely chopped chives or green onion tops

Steps:

  • Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
  • Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes. Transfer nuts to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives.
  • Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 tablespoons chives and serve.

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta 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

Time 25m

Yield 6 servings

Number Of Ingredients 11

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.

ARTICHOKE HAM FETTUCCINE



Artichoke Ham Fettuccine image

"I like fixing dinner when my mom is going to be late coming home from work," says high-schooler Katie Anderson in Spokane, Washington. "This pasta dish is so different and delicious. Artichokes and ripe olives give it a flavor that's special."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/2 cup julienned fully cooked ham
1 tablespoon chopped shallot
1 garlic clove, minced
2 tablespoons butter
1/2 cup chicken broth
2 cups cooked fettuccine
3/4 cup water-packed artichoke hearts, rinsed, drained and chopped
3 tablespoons grated Parmesan cheese
1 tablespoon chopped ripe olives

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.

Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1038mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.

FETTUCCINE WITH SAGE BUTTER, BACON AND ARTICHOKES



Fettuccine With Sage Butter, Bacon and Artichokes image

The sage flavored butter sauce really gives off a wonderful flavor to this pasta! Wonderful as a side dish or a light main course!

Provided by yooper

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup unsalted butter
1/2 cup very coarsely chopped fresh sage leaf
1/2 cup cooked bacon, cut in thin strips
1 1/2 cups drained jarred artichoke hearts, cut in large cubes (18 1/2 ounces)
1 lb dried fettuccine
1 cup freshly grated parmesan cheese
salt
fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil for pasta.
  • Melt butter in large skillet over medium-low heat.
  • Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
  • Add bacon and artichoke hearts and cook until heated through, about 1 minute.
  • Boil fettuccine until tender but still firm.
  • Drain and add to sauce in skillet.
  • Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
  • Taste and season with salt if neccessary.
  • Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.

PASTA WITH ARTICHOKES AND PANCETTA



Pasta With Artichokes and Pancetta image

Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
8 ounces short tubular or corkscrew-shaped pasta
Kosher salt
1 tablespoon extra-virgin olive oil, more as needed
6 ounces pancetta, diced
1 large leek, halved and thinly sliced
1/2 teaspoon ground black pepper, more for serving
2 tablespoons dry (white) vermouth or not-too-dry white wine
2 tablespoons chopped chives
1/4 cup parsley or mint leaves, chopped
1/4 cup grated Parmesan cheese, more for serving
Fresh lemon juice, for serving

Steps:

  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
  • Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
  • Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
  • Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  • Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams

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2016-08-27 Add the chopped artichokes, cherry tomatoes, and wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allow to simmer for approximately 15 minutes. Step 4. About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving approximately 1 cup of pasta water. Add the fettuccine and ...
From recipenet.org


PASTA WITH ARTICHOKES - THE CLEVER MEAL
2021-12-09 Add the artichokes, stir gently. Turn the heat off, taste and adjust the seasoning. Cook pasta and drain (reserve some cooking water). Add the the pasta, the chopped parsley, and a touch of the pasta water to the artichoke mixture, toss gently until coated. Serve immediately with freshly ground black pepper and grated parmesan.
From theclevermeal.com


SPAGHETTI WITH ARTICHOKE HEARTS AND TOMATOES - THE PIONEER …
2009-10-14 Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
From thepioneerwoman.com


10 BEST PASTA WITH ARTICHOKE HEARTS RECIPES - YUMMLY
2022-05-20 Sunflower Pesto Pasta Salad with Artichoke Hearts, Grape Tomatoes and Black Olives Ugly Vegan Kitchen. salt, olive oil, large garlic cloves, raw sunflower seeds, vegan Parmesan and 6 more.
From yummly.com


SIMPLE RECIPES FETTUCCINE WITH ARTICHOKES RECIPE | EPICURIOUS
2007-03-21 Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of …
From recipes.lacestreetshoes.com


FETTUCCINE WITH ARTICHOKES AND BEANS RECIPE - FOOD NEWS
Fettuccine With Artichokes and Beans Recipe. Cook beans in garlic oil for 3 to 4 minutes, adding a tablespoon of water if it looks dry. Stir in artichoke hearts and cook, stirring, for 1 minute, just to warm. Taste for seasoning and add more salt and/or pepper, if needed. Stir in parsley. Eat as-is, ladled over firm slices of toast, and/or ...
From foodnewsnews.com


LEMON FETTUCCINE WITH ARTICHOKES AND PINE NUTS RECIPE
2 (14-ounce) cans quartered artichoke hearts, drained ; 1 teaspoon grated lemon rind ; 2 teaspoons fresh lemon juice ; ½ teaspoon salt ; ¼ teaspoon pepper ; 3 cups hot cooked fettuccine ; ¼ cup thinly sliced fresh basil ; ½ cup (2 ounces) grated fresh Parmesan cheese ; ¼ cup toasted pine nuts
From myrecipes.com


PASTA WITH ARTICHOKES, THE PERFECT RECIPE | IN ROME COOKING
1- To prepare the artichoke pasta, first of all take care of the cleaning of the artichokes. Remove the harder outer leaves, shorten and clean the stem and the base, cutting off the tips. Then divide the artichoke in half and remove the internal beard. Now cut the artichokes into thin slices. 2 – Fry the shallot in a large pan with a generous ...
From inromecooking.com


FETTUCCINE WITH ARTICHOKES AND CAPERS RECIPE | EAT SMARTER USA
The Fettuccine with Artichokes and Capers recipe out of our category flowering vegetables! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com


PESTO PASTA WITH ARTICHOKE HEARTS » SEA SALT SAVORINGS
2019-07-25 In a large pot, bring 4 quarts of water and 1 TBS of salt to a boil. Add spaghetti pasta to the boiling water, and cook to al dente, according to package instructions. Drain the pasta once it is done cooking, and place back into the pot. Toss in the white wine pesto sauce and drained artichoke quarters. Stir to combine.
From seasaltsavorings.com


20 EASY ARTICHOKE RECIPES YOU’LL LOVE - INSANELY GOOD
2022-06-08 13. Spinach Artichoke Quinoa Stuffed Peppers. If you love stuffed peppers but need a vegetarian-friendly option, try these peppers. Stuffed with quinoa, spinach, artichoke hearts, parsley, mozzarella, and plenty of seasonings, they’re just as good – or better – than any peppers stuffed with meat. 14.
From insanelygoodrecipes.com


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