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
3 Ps (Parmigiano, Potatoes & Pancetta) Linguine with Fresh Artichokes
The artichoke With a tender heart Dressed up like a warrior writes Pablo Neruda.
It does require a little work to get through its hard helmet, but once You do, once you get familiar with this beautiful and magical vegetable, its flavor will seduce You.
This is a simple Pasta I know You will Love and Using Olive Oil as a sauce is also a simple pleasure You will learn to utilize in your kitchen, provided You are using a good quality Extra Virgin (
And of course, this recipe, as any other recipe, will only be as good as the ingredients You will use, so a big thank You to farmer Jeff ( for providing the beautiful produce I had the pleasure to work with.
3 Ps Linguine (Parmigiano, Potatoes & Pancetta) with Fresh Artichokes
Olive Oil in abundance. I could say 5-6 Tbsp but the amount will vary depending on many factors. A generous drizzle at the very end is a must, considering it's your sauce
1/2 cup of grated Parmigiano Reggiano plus more for shaving
4 artichokes
2 Medium Purple Potatoes (or any New Potato,but the purple will look lovely)
180 gr. Linguine
1 tbsp. Chopped Fresh Rosemary
7-8 Slices of thinly sliced Pancetta
2 cloves of garlic
Big Ups, as always to those supporting the One Big Table Project. From local suppliers all the way down to those of You making these recipes, I truly appreciate each comment, each like and each word of support.
and A special thank for the super talented artists that created the music in the video. Thanks Guys, I truly appreciate the gift of letting me use your music to bring the entertainment level up a notch or 6.
the Hong Kong Ping Pong is an infamous duo based in the UK, notorious for their disruptive behaviors and, among other things, for being hosts of the award winning Beating the Creates Show (
Guts is Pura Vida philosophy and his music says with notes and sounds what I say with food
(
That is all, I think.
Love You
Chef G
Spinach Artichoke Pasta
pinach artichoke pasta is the perfect quick and easy dinner for a busy weeknight. Packed with flavour yet quite light, this spinach artichoke dip pasta is sure to become a family favourite. Full recipe here:
ITALY BY PASTA: Lemon scented linguine with tuna and artichokes
ITALY BY PASTA: MODERN EVERYDAY CLASSICS with Viola Buitoni
In celebration of the 2022 Edition of Week of Italian Cuisine in the US, the IIC San Francisco, in collaboration with Viola Buitoni of Italy by Ingredient,™ is thrilled to present this free series of short how-to videos features pasta dishes short on complexity and long on flavor. Recipes for the dishes demonstrated in the videos are available on this event's page on iicsanfrancisco.esteri.it.
Linguine with Artichoke and Mushroom Marinara
Simple marinara sauce with artichokes and mushrooms make for a delicious and quick dinner!
20 Minute Mediterranean Linguine
This simple, quick, and easy pasta recipe is a great weeknight meal idea.
20 Minute Mediterranean Linguine Recipe:
Prep Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Ingredients:
1/2 lb (250 g) linguine noodles
1/4 cup (60 mL) olive oil, plus more for drizzling
2 garlic cloves, thinly sliced
1 1/2 cups (375 mL) cooked green lentils
1 (12 oz/340 mL) jar marinated artichoke hearts, drained and quartered
2/3 cup (150 mL) roughly chopped sundried tomatoes, packed in oil
1/4 cup (60 mL) chopped fresh basil
1 lemon, zest and juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 cup (250 mL) grated Parmesan cheese
Directions:
1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions.
2. While linguine is cooking, heat oil and garlic in a small saucepan over medium-low heat. Let garlic cook for about 5 minutes. You do not want the garlic to brown too quickly so you may have to adjust the heat.
3. Once the pasta is cooked, drain it and return it to the pot. Add warm garlic oil, lentils, artichoke, sundried tomatoes, basil, and lemon. Season to taste with salt and pepper.
4. Divide the pasta into four bowls. Drizzle with a little more oil and garnish with grated Parmesan cheese.
For this and other recipes, tips, and information please visit Lentils.org
Spaghetti with Tomato and Artichoke - NoRecipeRequired.com
Try this spaghetti recipe when you want a fast, easy pasta dish. I use fresh tomatoes and canned, or jarred Artichokes, along with some garlic, shallot, wine...and a few other ingredients to make a very tasty sauce in no time at all. It's easy to do in 20 minutes after getting home from work, but impressive enough to wow your family and friends.