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How To make Spaghetti with Artichokes, Mint and Chilis
16 baby artichokes, outer leaves removed, stems peeled and
-soaking in cool, acidulated water 4 cloves garlic, thinly sliced
I large red onion, cut into -- 1/4-inch julienne 4 jalapeno peppers, -- seeded and sliced
4 ounces extra virgin olive oil
1 pound spaghetti
I bunch mint, leaves removed and left whole 1/4 cup freshly grated pecorino
Freshly ground black pepper
Bring 6 quarts water to boil, add 2 tablespoons salt.
Slice the trimmed artichokes up and down 1/4-inch thick to yield 4 to 5 pieces per artichoke. Place artichokes in large saute pan with garlic, onion, jalapenos and olive oil and saute over medium high heat until artichokes are tender but not too brown. Set aside.
Drop spaghetti into boiling water and cook until tender yet still al dente. Drain in colander over sink, reserving 1/2 cup pasta water.
Pour hot pasta into saute pan with artichokes. Turn heat to medium and gently toss to coat pasta with ingredients. If it seems too dry, add a little of the pasta water and toss again.
Toss in mint leaves, grated cheese and toss to mix. Pour into heated serving bowl, grind pepper over and serve.
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Pro Chefs Make 13 Kinds of Pantry Pasta | Test Kitchen Talks @ Home | Bon Appétit
Join Claire Saffitz, Brad Leone, Chris Morocco, Gaby Melian, Andy Baraghani, Sohla El-Waylly, Amiel Stanek, Alex Delany, Carla Lalli Music, Priya Krishna, Rick Martinez, Christina Chaey and Molly Baz as they make their best pantry pasta.
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Springtime Recipes | 8-Recipe Special | Martha Stewart
In this video, enjoy a refreshing and tasty compilation of Martha Stewart demonstrating her favorite recipes! In this 8-recipe special, she is joined by an array of special guests to help her roast, boil, and toss together the best meals for the springtime. From the fresh flavor of artichoke salad to the tender and juicy roasted spring lamb, these delicious recipes could blossom their way into your springtime dinner rotation.
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0:00 Introduction
0:05 Morel and Fava Bean Crostini
4:40 Swiss Chard Frittata
10:02 Roasted Spring Lamb
19:15 Asparagus Flan
32:14 Artichoke Salad
38:24 Radish Green Soup
45:15 Spring Vegetable Linguine
51:26 Rhubarb Ice Cream
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Easy sautéed Artichokes, Roasted Peppers and Olives
Super easy appetizer, easy lunch or party food!
Artichokes, Peppers and Olives
1-2 T. Olive oil
1 clove of garlic, minced
2 (14oz.) cans of artichoke hearts in water
1 jar (12oz.) roasted red peppers
¼ cup kalamata olives, pitted
Zest and juice of 1 lemon
A pinch of dried Chile flakes
½ cup fresh basil
½ cup fresh parsley
Saute garlic in a large pan over medium heat until golden in color, about a minute. Drain and coarsely chop the artichokes and peppers. Add in the olives, lemon and chile flakes. Pour into a serving plate and top with fresh basil and parsley.
This is delicious as is or served over crackers or toasted bread and make a wonderful pasta topping as well!
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How To Make Spaghetti With Artichokes, Garlic & Mint
International chef Amy Riolo demonstrates how to make a traditional Roman
spaghetti with artichokes, garlic and mint.To View How-To Videos on Almost Any
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