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
★★ Italian Food - Artichoke Hearts Cream Spaghetti
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This is super fast n tasty, Artichoke hearts, garlic, onions, black olives, tarragon (or basil, oregano, parsley, marjoram) and cream. Its that simple. Penne or any pasta also works a treat.
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Below are a few Italian food words with English translations.
Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary
Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy
Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano
Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese
Lauro: bayleaf Lenticchie: lentils Limone: lemon Gamberetti: shrimp
Gardiniera: mixed pickled vegetables Garofani: cloves Gnocchi: dumplings eaten with a sauce or in broth Grana Padano: a cow's milk hard cheese
Granchio: crab Grappa: liqueur made from the must of grapes Griglia: grill
Creamy Artichoke Linguine
Indulge in the delightful medley of tastes with our luscious artichoke sauce! ???????? Experience the perfect blend of delicate linguine and a smooth, artichoke-infused sauce, complemented by the rich aroma of garlic. It's a simple dish that promises to tantalize your taste buds! ????????
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
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
Canned Artichoke Heart Recipe -- Artichoke and Caper Pasta
Here's a tasty use for canned artichoke hearts. I usually use artichoke heart as part of a salad, but paired with capers, it makes a great pasta dish--and using quick-cook Chinese flat noodles, this dish can be ready in about 10 minutes, including prep time. Print the complete recipe at this link:
Give this artichoke caper pasta a try and let me know what you think, and for more recipe ideas check out the playlists:
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Artichoke-Caper Pasta Recipe
ingredients:
14 oz can quartered ARTICHOKE HEARTS
¼ cup BUTTER
¼ cup OLIVE OIL
1 lg ONION (chopped)
5 cloves GARLIC (finely chopped)
2-3 Tbsp CAPERS
8 oz PASTA
2-3 Tbsp LEMON JUICE (optional)
SALT and PEPPER to taste
In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften. Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I'll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet. Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it's easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet. Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme--or just add a few more capers. Serve with Parmesan cheese if desired. It's a quick, easy recipe and a great use of canned artichoke hearts. Enjoy!
Linguine Globe Artichokes
Recipe for our Linguine Globe Artichockes from our all new Le Bistro menu!