1/4 cup butter
(1/2 stick)
1/4 cup olive oil
1 tablespoon all purpose flour
1 cup chicken stock
1 garlic clove :
crushed
1 tablespoon minced fresh parsley
2 teaspoons fresh lemon juice
(2 to 3 teas.)
Salt and freshly ground white pepper 14 ounces artichoke hearts packed in water :
drained
and sliced 2 tablespoons freshly grated Parmesan cheese
2 teaspoons capers
rinsed and drained
1 tablespoon butter
2 tablespoons olive oil
1 tablespoon freshly grated Parmesan cheese
1/4 teaspoon salt
1 pound linguine :
freshly cooked and
drained 2 ounces prosciutto or other ham -- minced (garnish)
Yes, I have checked and re-checked those ingredients. Looks like a lot, but really is not. Melt butter with oil in small saucepan over medium heat. Add flour and stir until smooth, about 3 minutes. Blend in stock, stirring until thickened, about 1 minute. Reduce heat to low. Add garlic, parsley, lemon juice, salt and pepper and cook about 5 minute, stirring constantly. Blend in artichokes, cheese and capers. Cover and simmer about 8 minutes.
Melt remaining butter in large skillet over medium heat. Stir in remaining oil, cheese and salt. Add linguine and toss lightly. Arrange pasta on platter and pour sauce over. Garnish with prosciutto. Typos by Brenda Adams <adamsfmle@aol.com> From Cooking With Bon Appetit, Pasta and Pizza, 1985
Artichoke Pesto Pasta
Artichoke Pesto Pasta is an easy healthy recipe that is perfect for dinner or lunch! Creamy homemade pesto with basil and artichokes served over gluten free pasta. Ready in 20 minutes, this recipe is vegan, gluten free, dairy free and so simple!
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Artichoke Pasta Bake (Easy Pasta Idea)
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⭐️ This artichoke pasta bake is a creamy oven-baked pasta recipe that is easy to make and excellent as a family dinner. We make it with jarred artichoke hearts and frozen peas blended into a creamy and delicious artichoke sauce that coats every single piece of pasta.
⭐️ Ingredients
1 pound rigatoni or other short pasta
3 tablespoons extra virgin olive oil
4 cloves garlic
19 ounces jarred artichokes hearts
1½ cups frozen peas
½ lemon
1 cup water
1 teaspoon salt
¼ teaspoon black pepper
1 cup ricotta (we use dairy-free ricotta)
1 cup parmesan (we use dairy-free parmesan)
1 cup mozzarella (we use dairy-free cheese)
Metric:
500 grams rigatoni or other short pasta
3 tablespoons extra virgin olive oil
4 cloves garlic
550 grams jarred artichokes hearts
250 grams frozen peas
½ lemon
250 grams water
1 teaspoon salt
¼ teaspoon black pepper
250 grams ricotta (sub dairy-free ricotta)
100 grams parmesan (sub dairy-free parmesan)
125 grams mozzarella (sub dairy-free cheese)
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata
Slow roasted garlic and tomatoes with olive oil and balsamic glaze on toast with burrata #shorts #toast #tomatoes #garlic #burrata
Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
We can't think of a better dinner than Ina's shrimp scampi over linguine.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Linguine with Shrimp Scampi
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Prep: 10 min
Cook: 15 min
Yield: 3 servings
Ingredients
Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.
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Barefoot Contessa Makes Linguine with Shrimp Scampi | Barefoot Contessa | Food Network
Keto Lemon Cream Artichoke Recipe
CHECK OUT THE FULL RECIPE HERE:
This lemon cream artichoke dish is packed full of flavor. Add it to your Healthy Keto meal plan as a side or appetizer!
Goat cheese and artichoke pasta - quick recipe
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The goat cheese and artichoke pasta is an easy and flavourful vegetarian dish, ready in less than half an hour! Find this and many more recipes on the Giallozafferano App in English
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This morning I went to the market and bought some beautiful artichokes, and since I had goat cheese in the fridge, I decided to prepare an easy and quick pasta dish. As we all know, artichokes are very good yet annoying to clean, so begin by removing the tough outer leaves... until you reach the heart, that is the tender centre. Cut the artichoke in half... then into slices. To prevent the artichokes from turning brown, soak in acidulated water. Now take a pan, a clove of garlic and the oil, and sauté the garlic for about one minute. Meanwhile... drain the artichokes... while they're draining, take the almonds and cut into slivers... if you want you can replace almonds with pine nuts. Set the almonds aside, meanwhile the garlic is light brown, so take the artichokes and add to the pan. Cook for about 15 minutes on a medium flame; if you see that the artichokes are drying out, add a ladle of hot water. While the artichokes are cooking, take a small pan... and toast the almonds on a high flame. The almonds are almost ready, so bring a pot with water to a boil... and take the goat cheese for the sauce... here it is. The water is boiling, so... drop in the pasta. Now move on to the goat cheese sauce: take a large bowl... add the goat cheese... and combine with the rest of the ingredients... a little oil... salt... ground pepper... and grated cheese... saving 2 tablespoons for garnishing, and now stir until you have a creamy sauce. Finish the artichokes by adding chopped parsley... and salt... stir... remove the garlic... and combine with the goat cheese mixture... add the toasted almonds, as well... and give a stir... that's it, now just wait for the pasta to cook!
Told you it was quick! The pasta is ready, now drain... and toss in the goat cheese and artichoke sauce... stir to blend everything. If it's too dry, add a little of the pasta cooking water.
And now, the finishing touch: a few almonds... a sprinkling of grated pecorino cheese... and buon appetito! Good, easy and quick!
We used:
Goat cheese & artichoke pasta
(for 4 servings)
• 5 tbsp of oil
• 1 clove of garlic
• 4 artichoke hearts
• 4 tbsp of chopped parsley • 1/3 cup (50 g) of almonds
• just over 1 cup (300 g) of goat cheese
• just under 1 cup (40 g) of grated pecorino cheese
• 14 oz (400 g) of pasta
• salt and pepper to taste