Artichoke Pasta Salad
Delicious and super easy to make, this Artichoke Pasta Salad is filled with pasta, artichoke hearts, prosciutto and an easy vinaigrette. This salad is perfect for summer potlucks or family dinners.
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Artichoke pasta in 20 minutes
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⭐️ This 20-minute artichoke pasta is creamy, tangy, and packed with tender artichoke hearts. It's an easy yet restaurant-worthy everyday meal.
⭐️ Ingredients
12 ounces pasta any
2 tablespoons extra virgin olive oil
2 shallots finely chopped. Sub onion.
3 cloves garlic grated
2 small cans (14 oz each) artichoke hearts quartered
½ cup olives pitted
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon lemon juice optional
¾ cup grated parmesan or dairy-free cheese
¼ cup water
3 tablespoons parsley finely chopped
2 tablespoons pine nuts toasted, optional
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. ❤️
Jarred Marinated Artichokes - OrsaraRecipes
Today I will show you how to marinade and jar artichokes.
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Sun Dried Tomato and Shrimp Pasta with Artichokes & Mushrooms
First place winning recipe of the Bella Sun Luci Recipe contest 2012!
Ingredients:
• ¾ cup Bella Sun Luci Julienne Cut Sun Dried Tomatoes in Olive Oil & Herbs
• 1 large shallot, chopped
• 2 teaspoons minced garlic
• 1 lb. shrimp (medium to large)
• 12 ounces marinated artichoke hearts, quartered
• 8 ounces sliced fresh mushrooms
• 1-2 Tablespoons butter
• ½ cup dry white wine or chicken broth
• 12 ounces angel hair pasta
• Pinch crushed red pepper, or to taste
• ½ cup grated Parmesan cheese
Serves 4
Directions:
1. Coat large deep sauté pan with olive oil and heat on medium.
2. Add garlic and chopped shallots and sauté until tender (approx 5 minutes).
3. Bring water to a boil.
4. Cook pasta according to directions and drain, reserving 1/2 cup of the pasta water for later.
5. Add sun dried tomatoes, artichokes, shrimp, mushrooms, and butter to garlic/shallot mixture.
6. Combine and cook until shrimp turn opaque approximately 5 minutes.
7. Add wine or chicken broth and reduce to simmer.
8. There should be enough liquid to generously coat pasta.
9. Add pinch of crushed red pepper to taste.
10. Add ½ cup reserved pasta water to shrimp mixture and stir.
11. Add drained pasta to shrimp mixture and combine well.
12. Plate and top with grated cheese to serve.
Spaghetti with artichokes A family recipe, simple and healthy, based on the taste of the artichoke.
VERSIONE IN ITALIANO:
Recipe:
2 artichokes
2 garlic cloves
Extra virgin olive oil
A handful of parsley
half glass of white wine to deglaze
210 gr. spaghetti
Half lemon to pass over the slices of artichoke during preparation.
-------------------------- Preparing artichokes ----------------------------
First you need to prepare the artichokes removing the outer leaves.
Cut the stem but don't throw it in the trash, because
the inner part of the stem is very good, even raw!
It should be deprived of the hard outer part and used
like the other pieces of artichoke.
Pass a half lemon over the artichoke pieces to preserve
from oxidation by air, before cooking them.
Begin to remove the outer leaves,
then cut the center of the artichoke lengthwise in four.
Keep the pieces aside, after passing them with the lemon.
------------ Cooking artichokes --------------------------------------------
Pour olive oil in a pan, start gently frying garlic
drop artichokes slices, mix and let it cook.
Add some white wine to deglaze,
cover to complete cooking.
If the pan became too dry, add some water
and continue cooking.
In the meanwhile cook spaghetti in a salty boiling water
and chop parsley.
Drop drained spaghetti (cooked al dente)
mix and add some pasta cooking water if necessary.
Turn off the fire and add chopped parsley.
Mix well to make a little creamy.
Ready to serve at the table!
(No grated cheese needed)
Music:
The Whispering Of The Sun by MusicLFiles
Link:
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#VitaLivingTV #ItalianCuisine #SpaghettiWithArtichokes
Mediterranean Pasta with Artichokes, Olives, and Tomatoes- Everyday Food with Sarah Carey
Sarah Carey creates a vibrant and healthier pasta recipe with bold flavors that are inspired by the unmistakable tastes of the Mediterranean.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.