SHRIMP AND ARTICHOKE TAGLIATELLE WITH BLACK PEPPER AND PECORINO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the shrimp and artichokes: Preheat the oven to 450 degrees F.
- On a baking sheet, toss the shrimp with 2 tablespoons of the olive oil, the lemon juice and butter and sprinkle generously with salt and pepper. Roast until just cooked through, about 5 minutes.
- In a medium saucepan, heat the remaining 1/4 cup olive oil over medium heat. Add the artichokes and cook until seared and just browned, about 2 minutes. Add the garlic and cook until aromatic. Add the wine and cook until reduced slightly, 1 minute. Add the chicken stock and bring to a slow simmer. Cook until the artichokes are tender and the liquid is reduced by half. Season the mixture with salt and pepper.
- For the pasta: Meanwhile, bring a medium stockpot of salted water to a rolling boil. Boil the pasta until cooked, about 2 minutes (or according to package instructions). Remove the pasta from the water and toss directly into the artichoke pan along with 1/2 cup of the pasta cooking water. Cook and reduce the liquid, tossing the pasta, until the pasta is coated with the sauce. Remove from the heat and add the cheese and black pepper. Add the roasted shrimp and its juices, lemon zest, butter, lemon juice, parsley and salt to taste. Toss the pasta until the butter has emulsified. Plate and serve.
ARTICHOKES BRAISED IN LEMON AND OLIVE OIL
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
Provided by Maggie Ruggiero
Categories Side Braise Dinner Lemon Artichoke Fall Potluck Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (first course or side dish) servings
Number Of Ingredients 12
Steps:
- Trim artichokes into hearts:
- Add lemon halves to a large bowl of cold water, squeezing to release juice.
- Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
- Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
- Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
- Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
- Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
- Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE - (4.4/5)
Provided by DreiFromBK
Number Of Ingredients 14
Steps:
- 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well. 2. Pulse bread in food processor until finely ground, 10 to 15 pulses. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 3 to 5 minutes. Add 1/4 cup Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet. 3. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and 1/8 teaspoon salt; cook, stirring frequently, until hearts are spotty brown, 7 to 9 minutes. Add garlic, anchovies, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside. 4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 1/4 cup Parmesan, 2/3 cup reserved cooking water, remaining 1/4 cup oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
Steps:
- In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
- Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
ARTICHOKE & OLIVE CALZONES
These Italian parcels make a great vegetarian weeknight dinner - use a shop-bought bread mix to save time
Provided by Katy Greenwood
Categories Dinner, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan and cook the artichokes and rosemary for a few mins until the artichokes are a little golden. Stir together the ricotta and garlic, and season.
- Empty the bread mix into a bowl and make up following pack instructions. Divide into 4 balls and roll each one out to a 20cm circle. Spread one side of each with the ricotta, scatter with the olives, the artichokes and rosemary, then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. Place on a baking sheet and bake for 12-15 mins until puffed and golden, then serve with mixed leaves.
Nutrition Facts : Calories 422 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 3.4 milligram of sodium
MOROCCAN TAGINE WITH OLIVES AND ARTICHOKE HEARTS
A delicious Moroccan stew that can be served over couscous or saffron rice. This dish can also be made vegetarian by omitting the chicken.
Provided by Alexia Patramanis
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir chicken, onion, and garlic in hot oil until the chicken is no longer pink in the center, about 15 minutes.
- Stir garbanzo beans, diced tomatoes with juice, vegetable broth, artichoke hearts, carrot, olives, sugar, lemon juice, salt, coriander, and cayenne pepper into the chicken mixture; bring to a boil, reduce heat to low, and simmer until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 229.1 calories, Carbohydrate 31.2 g, Cholesterol 20.3 mg, Fat 5.4 g, Fiber 6.7 g, Protein 14.1 g, SaturatedFat 0.8 g, Sodium 1219.7 mg, Sugar 6.1 g
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL
Steps:
- INSTRUCTIONS 1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. L
PASTA WITH ARTICHOKES IN A BUTTERY GARLIC AND OLIVE OIL SAUCE
Made this for dinner tonight and it is a very easy delicious side dish to serve with chicken, pork or fish.
Provided by Marie
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
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.
ARTICHOKES BRAISED IN OLIVE OIL
Traditional Roman-style braised artichokes use wild mint native to Italy, but yours will be just as tasty with the store-bought variety.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- In a bowl, combine parsley, mint, garlic, and 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Rub artichoke hearts inside and out with herb mixture. Place them stem-side up in a medium pot. Add remaining 1/4 cup olive oil and enough water to come halfway up the sides of the artichoke hearts.
- Place pot on the stove over high heat and bring to a boil. Reduce heat to low, cover pot, and simmer until artichokes are tender, about 20 minutes. Remove from heat and add remaining herbs. Cool completely in the cooking liquid.
- Divide artichoke hearts onto four plates, and serve at room temperature with some of the liquid spooned over the top.
Nutrition Facts : Calories 158 g, Fat 17 g
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- 2. In a large skillet add the oil, garlic, parsley and chile pepper and sauté until softened. Season with salt to taste.
- 3. Cut the cleaned artichokes in half, then finely slice them and immediately add to the skillet. Mix very well to prevent artichokes from oxidizing.
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