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
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Try this recipe for fusilli with spicy sausage and lots of Italian herbs.
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This video is part of Everyday Italian show hosted by Giada De Laurentiis . SHOW DESCRIPTION :Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. On Everyday Italian, Giada De Laurentiis shares updated versions of homey recipes from her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, dinner party or cozy date for two. Buon appetito!
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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!
How to make a Quick 6 Lemon Artichoke Pasta
Recipe:
Ingredients
12 oz angel hair (capellini) or spaghetti pasta
1 can quartered artichoke heart, canned
3 tbsp extra virgin olive oil
6 tbsp butter
1/4 cup shallots, minced
3 tbsp capers, rinsed
2 tsp lemon zest
1/2 tsp crushed red pepper, optional (adds spice)
Heaping 1/4 tsp salt, or more to taste
5 tbsp lemon juice, or more to taste
3 tbsp chopped parsley, divided
Method:
1. Cook pasta according to package directions. Set aside and toss with some Extra virgin olive oil
2. In a large cast iron skillet, saute 2 tbsp olive oil over medium heat with the artichokes until slightly browned.
3. Heat 6 tbsp of butter over medium heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook for about 3-5 minutes until shallots are translucent.
6. Add the lemon juice and cook until a sauce becomes thickened.
7. Add pasta and toss together. Add more lemon juice if desired.