How To make Artichoke Linguine
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
How To make Artichoke Linguine's Videos
Linguine With Shrimp and Artichokes | Extra Sharp | Real Simple
How to make the easiest Linguine With Shrimp and Artichokes with sautéed panko crumbs mixed with chopped parsley.
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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.
#HomeMade recipe: Lemon linguine with crispy artichokes • Simple Meals by Gorenje
Lemon linguine with crispy artichokes
Serves:2
Ingredients:
● 180 g drained artichokes in oil
● 30 g panko crumbs
● 60 g grated parmesan
● 180 g linguini pasta
● 30 g butter
● 100 ml heavy cream
● 70 g frozen peas
● 1 tsp lemon zest
● ¼ tsp salt
● ½ tsp black pepper
● 1½ tbsp lemon juice
Instructions:
1. Place 180 g canned and drained artichokes in a bowl.
2. Add 30 g grated parmesan and 30 g panko crumbs.
3. Toss everything to coat.
4. Transfer on a baking sheet.
5. Roast for 10 minutes at 200 °C with airfryer function until golden brown and crispy. Mix halfway through.
6. Drop 180 g linguini pasta into a pot of boiling salted water until al-dente.
7. Add 30 g butter in a large pan and brown it.
8. Pour in 100 ml heavy cream.
9. Add 70 g frozen peas and 1 tsp lemon zest.
10. Mix and bring to a simmer.
11. Stir in cooked pasta and 30 g grated parmesan
12. Season with ¼ tsp salt and ½ tsp black pepper.
13. Add 1½ tbsp lemon juice and 4 tbsp pasta water.
14. Stir until just heated through.
15. Place it on a serving plate and top it with crispy artichokes.
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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!
Artichoke Pasta Bake (Easy Pasta Idea)
Get the Recipe:
⭐️ 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. ❤️
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!