Pasta with Creamy Artichoke Sauce | Big Little Recipes
This week's Big Little Recipe packs a ton of flavor into just a few ingredients -- thanks to the zesty marinade that comes with jarred artichokes. Whizz up that garlicky, well-seasoned oil with some of the artichoke hearts and you're halfway to a luscious, creamy sauce for your pasta. GET THE RECIPE ►►
INGREDIENTS
1 (12-ounce) jar quartered marinated artichoke hearts
Kosher salt
1/2 pound rigatoni (or another short pasta)
Freshly grated Parmesan
Red pepper flakes
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Mediterranean Artichoke Chicken Pizza Recipe ???????? - Episode 729
Bonjour my friends! I’m Frankie and in this episode, I'll show you how to make my Mediterranean Artichoke Chicken Pizza recipe. ????????????
Make sure to visit for ingredient amounts, directions, and much more!
Until next time my friends... Bon Appétit! ????
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How To Make EASY Pesto Pizza
Whether you're looking to make some thing special at home or want to whip up something fun and fancy for date night, this easy homemade pesto pizza is where it's at! You can't beat a fresh pizza hot out of the oven. And, these ingredients are super fresh.
The store-bought pizza dough keeps this recipe ultra fast, but there's plenty of fresh and homemade to come! This Pesto Pizza recipe features a quick and easy homemade basil pesto sauce, fresh sliced tomatoes, and mozzarella cheese. It's way better than delivery and a gourmet dinner to the table in less than 20 minutes.
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You can print out the recipe here:
FOR THE BASIL PESTO:
1 cup basil leaves
1 garlic cloves
Heaping 1/3 cup pine nuts
2 tablespoons Parmesan cheese
2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon Kosher salt
Generous pinch teaspoon black pepper
1/4 cup avocado oil or high-quality olive oil
FOR THE PIZZA:
1/2 cup pesto sauce, plus about a 1/4 cup, separated
1 frozen, pre-baked pizza crust, dethawed
1 1/2 cup fresh mozzarella, torn and pressed dry with paper towels
1 Roma tomato, thinly sliced
2 tablespoons olive oil
Generous pinch Kosher salt
2 tablespoons fresh chopped basil (optional)
Instructions
MAKE THE BASIL PESTO:
Add the basil, garlic, pine nuts, Parmesan, lemon juice, salt, and pepper to the bowl of a food processor fitted with a blade attachment. Process until all of the ingredients are finely minced and a paste-like mixture forms.
With the food processor on, very slowly drizzle in the oil through the feed tube. Set aside until ready to use.
MAKE THE PIZZA:
Preheat the oven 450°F and place a large rimmed baking sheet lined with foil on the bottom rack.
Spread a 1/2 cup of the basil pesto across the pizza crust, leaving a bare 1 ring around the perimeter of the crust.
Sprinkle about 2/3s of the mozzarella over the pesto and scatter the tomatoes across the cheese. Sprinkle the remaining mozzarella over the tomatoes.
Brush the edges of the pizza with olive oil and sprinkle the brushed area with Kosher salt.
Place the pizza centered on a rack or on a pizza stone placed directly above the rimmed baking sheet. Bake at 450°F for 10 minutes.
Remove from the oven and use paper towels to dab any excess water away from the top of the pizza. Garnish with dollops of the reserved 1/4 cup of pesto and fresh basil. Cool for about 10 minutes. Slice, serve, and enjoy!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
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If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
Italian Fried Artichoke Hearts | The Best Version!
Italian-style fried artichoke hearts are the best and they're really easy to make! The artichoke hearts are dredged in seasoned flour and dipped in a Parmigiano Reggiano and parsley eggwash batter. They are fried until golden brown and are great as is or with a squeeze of lemon. I hope you enjoy this fried artichoke hearts recipe!
WATCH MORE ITALIAN APPETIZER RECIPES!
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A savoury artichoke and cherry tomato toast recipe
Chef Matt Dean Pettit's mouthwatering toast is the perfect end-of-summer treat to indulge in. Click here for the recipe:
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