Pasta Carciofi Recipes

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FETTUCCINE CON CARCIOFI



Fettuccine con Carciofi image

Categories     Cheese     Herb     Pasta     Vegetable     Sauté     Vegetarian     Dinner     Artichoke     Spring     Noodle     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1 lemon, halved
3 large artichokes
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
6 tablespoons dry white wine
3 tablespoons chopped fresh Italian parsley, divided
12 ounces fettuccine
3/4 cup freshly grated Parmesan cheese (about 2 1/2 ounces), divided

Steps:

  • Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.
  • Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup pasta cooking liquid.
  • Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.

PASTA CARCIOFI



Pasta Carciofi image

Make and share this Pasta Carciofi recipe from Food.com.

Provided by 964217

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb penne pasta (or whatever kind you like)
4 boneless chicken breasts
1 (8 ounce) can diced tomatoes
1 (8 ounce) can artichokes (in water)
1 (4 ounce) can black olives (Sliced)
6 sun-dried tomatoes (Sliced)
1 1/2 cups chicken stock
1 cup white wine
2 garlic cloves
1 cup flour
1 tablespoon Gravy Master
2 tablespoons butter

Steps:

  • Dice chicken into 1 inch cubes put in a ziploc bag with the flour and salt and pepper and shake to coat.
  • in a Large skillet brown chicken in Olive oil unitil golden. Remove and set aside.
  • and alittle more oil to the pan and add garlic, tomatoes, artichokes, olives, sundried tomatoes, and gravymaster. cook for 5 minutes then add stock and wine simmer 5 minutes. Add chicken back in the pan. and the butter. simmer 10 minutes.
  • boil the pasta of choice and drain. and the pasta to the sauce pan. top with grated cheese.

Nutrition Facts : Calories 986.4, Fat 26.2, SaturatedFat 8.6, Cholesterol 110.8, Sodium 755, Carbohydrate 132.4, Fiber 18.6, Sugar 5.3, Protein 47.4

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.

PASTA WITH EGGPLANT, ARTICHOKES AND BELL PEPPER (PASTA CON MELANZANE, CARCIOFI E PEPERONI)



Pasta with Eggplant, Artichokes and Bell Pepper (Pasta con Melanzane, Carciofi e Peperoni) image

Categories     Pasta     Vegetable     Appetizer     Vegetarian     Spring     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 Servings

Number Of Ingredients 9

1 1 1/4-pound eggplant, unpeeled, cut into 1 1/2-inch pieces
2 teaspoons salt
2 cups olive oil
4 large shallots, peeled, quartered
1 large red bell pepper
1/2 cup chopped pitted brine-cured black olives (such as Kalamata)
2 large garlic cloves, finely chopped
2 large artichokes, stems trimmed
8 ounces rigatoni or other tubular pasta

Steps:

  • Preheat oven to 400°F. Toss eggplant with 2 teaspoons salt in large bowl. Turn eggplant out onto paper towels and let drain 30 minutes. Pat eggplant dry.
  • Heat oil in heavy medium saucepan over medium-high heat to 350°F. Working in batches, add eggplant to oil; cook until golden, turning occasionally, about 6 minutes per batch. Using slotted spoon, transfer to clean paper towels. Reserve 5 tablespoons eggplant frying oil. Toss shallots and whole bell pepper with 3 tablespoons reserved oil on large baking sheet. Roast until shallots are tender, turning occasionally, about 25 minutes. Place shallots and eggplant in large bowl. Continue roasting bell pepper until skin blackens, about 10 minutes. Wrap in plastic bag; let stand 10 minutes. Peel, core and seed pepper. Cut into thin strips lengthwise, then cut strips crosswise in half. Add bell pepper strips, olives and garlic to eggplant and shallots.
  • Cook artichokes in large pot of boiling salted water until tender, turning occasionally, about 40 minutes. Using tongs, transfer to bowl; cool. Remove leaves from artichokes and reserve for another use. Scoop out chokes. Cut artichoke hearts into 1/3-inch pieces; combine with other vegetables. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return pasta to pot. Add all vegetables and remaining 2 tablespoons reserved eggplant frying oil and toss over medium heat until heated through. Season with salt and pepper. Divide pasta among plates and serve.

CHICKEN CARCIOFI



Chicken Carciofi image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

2 tablespoons olive oil
1 units flour
8 units chicken breasts
1 units kosher salt
1 units black pepper
2 cups dry white wine
2 units lemon
3 tablespoons capers
3 cups chicken stock
32 units artichoke heart
1 tablespoons italian parsley
4 ounces unsalted butter

Steps:

  • Heat a large sauté pan to medium high heat. Add the olive oil. Wait 30 seconds. Lightly flour the chicken and shake off the excess. Brown each side and season with salt and pepper.
  • Add the white wine. Put heat up to high. Let simmer for 2-3 minutes. Squeeze and add the lemons into the sauce. Add the capers, chicken stock, and artichoke hearts. Reduce liquid by 2/3.
  • Remove the chicken breasts onto a warm serving platter. Whisk in the butter and the parsley. Taste the sauce and adjust seasoning. Remove the lemon halves and spoon sauce over the chicken breasts.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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