Watch Franca make two great Sicilian artichoke dishes | Pasta Grannies
Franca likes to dress her pasta with stewed artichokes mixed with ricotta and spiced with chilli; and also to grill artichokes over an open bed of coals. Both are delicious - especially when the artichokes are on the table within 2 hours of harvesting.
The town of Cerda holds an annual festival celebrating artichokes in April (so put it in your diary for next year).
Antipasto Pizza
Move over marinara and shredded mozzarella, this is no ordinary pizza!
Overflowing with tomatoes, artichokes, olives, prosciutto and mozzarella on a bed of premade pizza dough, Chef Billy Parisi's savory Antipasto Pizza makes an effortless summer appetizer. Bon Appetit!
Antipasto Pizza
Serves 8
Ingredients
1 frozen or premade pizza crust
3 Tbsp. olive oil
¾ cup cherry tomatoes, halved
12-15 artichoke hearts, quartered
6-8 slices prosciutto ham
½ cup mozzarella pearls
¼ red onions, peeled and thinly sliced
2 tsp. dry oregano
2 Tbsp. chiffonade fresh basil
Salt and pepper, to taste
Instructions
1. Drizzle the olive oil onto the pizza crust or dough and season with salt and pepper.
2. Cook the pizza crust according to the package instructions.
3. Evenly top the pizza with tomatoes, artichokes, ham, mozzarella, red onions, oregano, and basil.
4. Serve.
Nicoletta makes artichoke lasagna from Sardinia! | Pasta Grannies
If you love artichokes, then this is the lasagna for you.
Nicoletta makes the most of her village crop; be prepared for lots of leaves.
The ingredients are
For the pasta: 150g each of semola (coarse ground durum wheat flour) and semola rimacinata (finely ground durum wheat), a pinch of salt and around 150ml of tepid water
For the filling: 750g artichokes, prepared weight, 2 tablespoons chopped parsley, a teaspoon of tomato concentrate, 100ml each of white wine and water, salt and pepper
For the béchamel sauce: 500ml whole milk, 50g butter, 2 heaped tablespoons plain flour, nutmeg and black pepper
200g spicy cheese, grated. You can also add mozzarella if you want.
At Home | Silvana Franco's Cheese & Tomato Flatbreads On The Barbecue | Waitrose
Our Food Editor Silvana is making the most of the last few glimpses of summer to make these easy flatbreads topped with cheese and roasted tomatoes on the barbecue, for a quick and easy lunch.
Really simple to make, with no yeast required (the dough uses yogurt instead for a soft and fluffy texture), the flatbreads can easily be cooked inside in a griddle pan or under the grill if the sun isn’t out. Silvana’s topped her flatbreads with Taleggio, tomatoes and red onions but any pizza toppings would work well – you could try different cheeses such as mozzarella, feta, goat’s cheese or cheddar, different vegetables, meats, olives and herbs. And add a touch of extra flavour with a dollop of zhoug (like Fabio) or spicy harissa.
We’ll continue to bring you recipes, ideas and tips to help you cook simple, nourishing meals to feed the family, stock up the freezer, or give someone a little treat, using great quality ingredients and seasonal produce. We'd love to hear what you'd like to see in future videos, so comment below and let us know!
Ingredients:
150g Greek-style natural yogurt
200g self-raising white flour, plus extra for rolling
For the toppings:
400g cherry vine tomatoes, halved
2 tbsp balsamic glaze
1 tbsp olive oil
1 red onion, very thinly sliced
200g Taleggio cheese
2 tsp Cooks’ Ingredients Zhoug or Ruby Rose Harissa (optional)
4 sprigs lemon thyme or basil
To view the full recipe |
To visit our website | waitrose.com
★★ 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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And look at the websites for in detail recipes, gallery and cooking tips.
and many more - see you again soon.
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
How To Cook with Artichoke Hearts
March 16 is National Artichoke Hearts Day so to celebrate I will share with your Three easy, delicious and nutritious recipes that you will simple love.
Pan Roasted Artichoke Sauce with Tortellini
Flatbread with Artichoke Sauce Pizza
Pork Loin Chops with Lemon Artichoke and Capers
Pan Roasted Artichoke Sauce
2 Tablespoons extra virgin olive oil
1 medium red onion, diced
1 teaspoon crushed garlic
2 cans of artichoke hearts, drained (From Peru)
1 tablespoon Aji chili paste
1 lemon, juice
3 cups spinach leaves, packed
6 ounces queso fresco (or feta cheese)
½ cup chicken broth
2 ounces shredded parmesan cheese
Sea salt and pepper to taste
Pork Loin Chops with Lemon Artichoke and Capers
For the Marinate
1/2 cup soy sauce
1/2 cup lemon juice, about 2 lemons
1 tablespoon extra-virgin olive oil
1 teaspoon crushed garlic
For the Dish:
1 Tablespoons extra virgin olive oil
1 medium yellow onion, sliced
1 teaspoon crushed garlic
2 cans of artichoke hearts, drained (From Peru)
2 tablespoon capers
1 tablespoon dried oregano
1/4 cup lemon juice, about 1 lemon
1/4 cup chicken broth
Sea salt and black pepper to taste