Baked Artichoke Hearts Recipe
Delicious appetizer idea that couldn't be easier to make! Artichoke hearts dipped in garlicky butter and coated with Parmesan breadcrumbs. Baked to crispy perfection!
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Spaghetti with Tomato and Artichoke - NoRecipeRequired.com
Try this spaghetti recipe when you want a fast, easy pasta dish. I use fresh tomatoes and canned, or jarred Artichokes, along with some garlic, shallot, wine...and a few other ingredients to make a very tasty sauce in no time at all. It's easy to do in 20 minutes after getting home from work, but impressive enough to wow your family and friends.
How to cook Chicken Breasts with Artichoke Hearts
I demonstrate how to make this chicken recipe found in one of my favorite Italian cookbooks. It's a simple dish, easy to make, and delicious. I chose to make mine with penne pasta.
See the full recipe on my web site at:
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4 Ways Penne
1. Garlic Chicken Primavera
INGREDIENTS
2 Tbsp olive oil
3 cloves garlic, minced
2 chicken breasts, thinly sliced
2 cups asparagus, chopped
1 cup cherry tomatoes, halved
1 cup carrots, sliced
1 tsp pepper
1 tsp salt
4 cups cooked penne
1 cup Parmesan
METHOD
Heat oil in a large pot over high heat. Cook garlic and chicken for 5 minutes. Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes. Add pasta and Parmesan, stirring until cheese is melted and evenly distributed. Serve!
2. Penne Alla Vodka
INGREDIENTS
2 Tbsp. olive oil
1 onion, chopped
1 lb ground beef
1 tsp salt
1 tsp pepper
1 28-ounce tomato sauce
½ cup vodka
½ tsp red chili flakes
½ cup heavy cream
4 cups cooked penne
Parsley and Parmesan to garnish
METHOD
Heat oil in a large pot over high heat. Cook onion until translucent. Add beef, salt, and pepper, cooking until all the moisture has evaporated and the beef is browned. Add tomato sauce, vodka, and chili flakes, stirring and cooking until the sauce has reduced. Add cream, stirring until evenly incorporated. Stir in pasta until evenly coated. Serve with parsley and Parmesan.
3. Spinach Artichoke Penne
INGREDIENTS
2 Tbsp. olive oil
5 oz spinach
1 cup artichoke hearts, drained
16 oz cream cheese, softened
1 Tbsp. garlic powder
1 tsp salt
1 tsp pepper
2 cups milk
4 cups cooked penne
METHOD
Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, than add artichoke hearts, and cook for a minute. Now add cream cheese and stir until melted. Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth. Add pasta and mix until pasta is evenly coated. Serve!
4. Cajun Chicken Alfredo
INGREDIENTS
3 Tbsp. olive oil
3 cloves garlic, chopped
1 cup sausage, sliced
2 chicken breasts, thinly sliced
1 Tbsp. Cajun seasoning
2 cups heavy cream
4 cups cooked penne
1 cup Parmesan
¼ cup parsley
METHOD
Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken. Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken. Add the cream, and bring to a boil. Add the pasta, stirring until evenly mixed. To finish, add Parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce. Serve!
Olive & Artichoke Penne Pasta
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Cilantro Lime Rice:
Crispy Buttermilk Fried Chicken:
Blackened Mahi Mahi:
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Penne with Shrimp and Artichokes
This is an original recipe and one I make at least once a month. I'm a shrimp lover, and this dish delivers big time in that department! The basic recipe is easy to modify with whatever veggies are on hand, so it never gets boring. The sauce is very buttery, infused with shrimp and garlic flavor for a delicate, satisfying flavor. Adding a dollop of creamy ricotta cheese balances out the oiliness of the sauce, and the abundance of shrimp just makes everyone smile!
Penne with Shrimp & Artichokes Recipe:
Ingredients:
1.5 lbs extra large or jumbo shrimp, peeled, deveined, tails removed
1 14-oz can baby artichoke hearts, drained, halved (I used Vigo brand)
1 lb penne pasta (I used penne rigate, which is textured to hold more sauce)
2 cloves fresh garlic, coarsely chopped
1/2 cup onion, chopped
1/2 cup shredded carrots, chopped
1/2 cup red bell pepper, chopped
1 stick unsalted butter
2 TBS extra virgin olive oil
Juice of 1 fresh lemon
Salt, pepper
Garlic powder
Instructions:
Marinate shrimp in the juice of 1/2 a fresh lemon, salt, pepper and about 1/2 tsp of garlic powder.
Boil water for pasta in a 4 quart pot and melt 1/2 stick of butter in a large pan.
Drain marinade after 15 minutes and add shrimp to the butter, cooking gently over medium heat. Turn shrimp after a little more than a minute and cook for another minute to minute and a half. Remove from pan and set aside.
While pasta is cooking, add remaining 1/2 stick of butter and about 2 TBS extra virgin olive oil to the saute pan. Allow to bubble gently to reduce.
Add garlic and stir for about 30 seconds.
Add fresh vegetables and saute for about 5 minutes, until tender.
Add artichokes and combine well.
Add shrimp back to the pan and combine well. Finish with kosher salt, fresh ground pepper, and the juice of the remaining 1/2 lemon. Remove from heat.
Drain pasta and portion into bowls. Top with shrimp mixture. Garnish with a dollop of ricotta cheese or top with fresh grated Parmesan cheese (or both, if you like).
Serves 4.
For another adventurous pasta recipe, watch this video:
Music Credit:
Airport Lounge - Disco Ultralounge by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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