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:
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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!
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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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!
Pasta with Creamy Artichoke Sauce | Big Little Recipes
This week's Big Little Recipe packs a ton of flavor into just a few ingredients -- thanks to the zesty marinade that comes with jarred artichokes. Whizz up that garlicky, well-seasoned oil with some of the artichoke hearts and you're halfway to a luscious, creamy sauce for your pasta. GET THE RECIPE ►►
INGREDIENTS
1 (12-ounce) jar quartered marinated artichoke hearts
Kosher salt
1/2 pound rigatoni (or another short pasta)
Freshly grated Parmesan
Red pepper flakes
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Chicken-and-Artichoke Penne | Southern Living
This bright weeknight dinner comes together in just 30 minutes. Made with juicy chicken tenders, fresh tomatoes, tender spinach, flavorful artichoke hearts, and plenty of creamy Parmesan, this easy pasta recipe will become your new go-to.
Get the recipe for Chicken-and-Artichoke Penne here:
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Cucina & Amore Spicy Artichoke Pasta
A deliciously spicy way to enjoy pasta.
Ingredients:
- Cucina & Amore Organic Italian Bronze-Cut Penne Rigate
- Cucina & Amore Basilico Pasta Sauce
- Cucina & Amore Grilled & Marinated Artichoke Hearts
- onion
- spicy pepper
- garlic
- sea salt
- black pepper
- dried parsley
Directions:
1) Chop onion, spicy pepper & garlic
2) Heat a saucepan on medium heat
3) Sauté onions, spicy pepper & garlic
4) Add Artichoke Hearts to sauce pan
5) Add sea salt and pepper to taste
6) Stir for about 3 minutes
7) Pour Basilico sauce into pan with vegetables
8) Sprinkle with perferred amount of parsley
9) Stir & let simmer
10) Pour over cooked Penne Rigate pasta (cook according to package instructions)
11) Enoy!