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.
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.
BAKED ARTICHOKES WITH OLIVES AND RICOTTA CHEESE
Provided by Geoffrey Zakarian
Categories side-dish
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a shallow Dutch oven or braising pan, heat the olive oil over medium heat. Add the shallots and garlic and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the olives, white wine and capers and cook about 2 minutes.
- Halve 6 of the cleaned artichokes and place them in the braising liquid. Add the tomatoes and their liquid and season with salt and pepper. Be sure to taste, as the olives and capers can make the sauce very salty. Cover the mixture, bring to a simmer and cook over medium heat until the artichokes are tender (a knife should go through without resistance) and the liquid has reduced by half, about 40 minutes.
- Preheat the oven to 375 degrees F. Drop dollops of the ricotta cheese on each artichoke, then top with the grated Pecorino. Bake in the oven covered for 20 minutes. Uncover and bake until golden brown, about 25 minutes.
- In the meantime, heat 2 inches canola oil in a Dutch oven or fryer to 350 degrees F. Slice the remaining 2 artichokes extremely thin using a mandolin slicer or by hand. Pat the slices dry with paper towels. Drop the artichoke slices into the hot oil and fry until golden brown and crispy, about 5 minutes.
- Top the baked artichoke with the fried artichoke slices and tarragon 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.
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
OLIVE AND ARTICHOKE TAPENADE
Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
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
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
ARTICHOKE HEARTS IN OLIVE OIL
Make and share this Artichoke Hearts in Olive Oil recipe from Food.com.
Provided by Dinu9582
Categories Vegetable
Time 30m
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cube the onions, potatoes and the carrots (1/4 inch thick).
- Next, cut out artichoke hearts. Here is a great way to do it: http://localfoods.about.com/od/preparationtips/ss/ArtichokeHearts.htm. It has pictures as well. Remember to rub the artichoke heart with lemon to prevent it from turning brown.
- In a pan sweat the onions in olive oil, then add other vegetables (including the artichoke hearts). Add salt and fry in low heat 5-6 minutes, stirring occasionally.
- Pour water over the vegetables (enough to cover) and let it cook in low heat till the vegetables are all soft (15 minutes).
- Once cooked put the artichoke hearts on a plate and fill the centers with the vegetables. Cover the top with a piece of fresh dill weed.
- Serve cold.
Nutrition Facts : Calories 281.3, Fat 10.7, SaturatedFat 1.5, Sodium 146.9, Carbohydrate 42.9, Fiber 12.7, Sugar 4.8, Protein 8.9
ARTICHOKE & LEMON PASTA
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
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.
ARTICHOKE 'N' OLIVE SALAD
When unexpected company showed up for dinner, I quickly scanned my pantry for items I could put together for a side dish. After some digging, this was the delicious result.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the artichokes, olives, onions and pepper rings. Add tomato sauce; mix well. Let stand at room temperature for 15 minutes. Serve with a slotted spoon.
Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 585mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
More about "tagliatelle with artichokes and olive oil recipes"
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL | COOK'S ILLUSTRATED
From cooksillustrated.com
Servings 4-6Category Main Courses, Vegetarian
TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL
From bigoven.com
Reviews 1Servings 4Cuisine ItalianCategory Main Dish
TAGLIATELLE PASTA WITH ARTICHOKES AND OLIVES RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 45 minsCategory Dinner
ARTICHOKE OLIVE TAPENADE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
SIMPLE MEDITERRANEAN OLIVE OIL PASTA | THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST TAGLIATELLE PASTA RECIPES | YUMMLY
From yummly.com
MARINATED MOZZARELLA BALLS, ARTICHOKES AND OLIVES
From wonkywonderful.com
PROVENçAL CHICKEN, ARTICHOKE AND OLIVE PASTA - CHATELAINE
From chatelaine.com
OLIVE OIL AND ARTICHOKES - DOMENICA COOKS
From domenicacooks.com
10 BEST PASTA WITH ARTICHOKE HEARTS RECIPES - YUMMLY
From yummly.com
TAGLIATELLE WITH TRUFFLE AND ARTICHOKE - BLOG.GOODPAIRDAYS.COM
From blog.goodpairdays.com
HEALTHY MEDITERRANEAN PASTA WITH ARTICHOKES AND OLIVES
From watchwhatueat.com
ARTICHOKE PASTA - CULINARY HILL
From culinaryhill.com
LEMONY ARTICHOKE LINGUINE WITH OLIVES RECIPE - WOMAN'S DAY
From womansday.com
TAGLIATELLE WITH ARTICHOKES RECIPE - TODAY.COM
From today.com
FAVORITE TOMATO ARTICHOKE OLIVE PASTA (MEATLESS) - SOMETYME PLACE
From sometymeplace.com
PASTA WITH ARTICHOKES - THE CLEVER MEAL
From theclevermeal.com
PENNE PASTA WITH FRESH ARTICHOKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
SHRIMP AND ARTICHOKE TAGLIATELLE RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TAGLIATELLE WITH ARTICHOKES AND PARMESAN - AMERICA'S TEST KITCHEN
From americastestkitchen.com
ROASTED ARTICHOKES WITH OLIVE OIL AND LEMON
From foodandnutrition.org
ARTICHOKE AND OLIVE TAPENADE - EASY GOOD IDEAS
From easygoodideas.com
ARTICHOKE-OLIVE BRUSCHETTA - SAVOR THE BEST
From savorthebest.com
MARINATED ARTICHOKE AND OLIVE APPETIZER | HEALTHY DELICIOUS
From healthy-delicious.com
ARTICHOKE WITH OLIVE OIL RECIPE - TURKISH STYLE COOKING
From turkishstylecooking.com
TAGLIATELLE WITH ARTICHOKES AND PANCETTA RECIPE
From cookingwithnonna.com
BARILLA TAGLIATELLE WITH ARTICHOKES, PRAWNS & SAFFRON
From barilla.com
RIGATONI WITH ARTICHOKES, GARLIC, AND OLIVES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
ARTICHOKES VINAIGRETTE RECIPE — COOKS WITHOUT BORDERS
From cookswithoutborders.com
MEDITERRANEAN RAVIOLI WITH ARTICHOKES & OLIVES RECIPE - EATINGWELL
From eatingwell.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER | ALLRECIPES
From allrecipes.com
10-MINUTE TAGLIATELLE WITH CHERRY TOMATOES, ARTICHOKES, FETA
From elizabethskitchendiary.co.uk
KALAMATA OLIVES AND ARTICHOKE PASTA - DIANE KOCHILAS
From dianekochilas.com
TAGLIATELLE WITH PARMESAN ARTICHOKE AND SHRIMP SAUTéED IN WHITE …
From savortheflavor.net
QUICK AND ELEGANT TAGLIATELLE WITH ARTICHOKES AND OLIVE OIL RECIPE
From kcet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love