Grilled Sausage Fennel And Baby Artichoke Spring Pasta Recipes

ARTICHOKE AND FENNEL CRUDO

Steps:

• Whisk together the olive oil and lemon juice in a small bowl. In a separate medium bowl, place the arugula. Spoon a small amount of the dressing onto the arugula and toss to coat. Spread a bed of arugula on a plate and set aside.
• In a large bowl, combine the sliced artichokes, fennel, 1/2 teaspoon salt and 1/8 teaspoon pepper with the remaining dressing. Mix well to coat. Mound the artichoke mixture on top of the arugula. Top with the shaved Parmesan and serve.

ARTICHOKE FLORENTINE PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. Dutch oven, melt 2 tablespoons butter over medium-high heat. Add garlic; cook and stir 30 seconds. Add spinach; cook and stir just until wilted, 1-2 minutes. Remove from pot., In same pot, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Add Parmesan cheese, cream cheese, wine and seasonings; stir until smooth. Stir in artichoke hearts; heat through., Drain pasta; add to sauce, tossing to coat. Stir in spinach mixture. Transfer to a serving dish; sprinkle with bread crumbs. Serve immediately.

PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS

Steps:

• Preheat oven to 350°F. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
• Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least 1/2" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into 1/3"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
• Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and 1/4 cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8-10 minutes. Let cool, then drain and set artichokes aside.
• While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
• Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Return pasta and 1/4 cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
• Divide pasta among bowls. Top with remaining hazelnut mixture.
• Do Ahead
• Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.

ONE-POT FENNEL AND SAUSAGE PASTA RECIPE BY TASTY

Steps:

• Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
• Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
• Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
• Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
• Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
• Garnish with fennel fronds, (the green leaves of the fennel bulb).
• Enjoy!

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

GRILLED SAUSAGE SANDWICHES WITH FENNEL AND SWEET ONION

Steps:

• Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
• Toss together fennel, onion, oil, salt, and pepper in a bowl.
• Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
• Remove skewers and serve sausages, topped with fennel and onion, on buns.