12-9-17 Gemelli w artichoke hearts & bottoms

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I had dinner all figured out. It was going to be my precious Patience’s favorite ingredients – artichoke hearts and peas.  Alas, not long into the preparations I discovered there were no peas in the freezer. What could I do? What goes with artichoke hearts... artichoke bottoms, which we happened to have in the freezer, and dinner was saved.

INGREDIENTS:

1.     Gemelli

2.     Frozen artichoke bottoms

3.     Artichoke hearts in water

4.     Leeks

5.     Garlic

6.     Celery

7.     Olive oil

8.     Fresh dill and dried tarragon

9.     Lemon juice

10. White wine

11. Butter

12. Pancetta diced

13. Red pepper flakes

14. Chicken broth – about 1/3 cup

PROCESS:

Note – I’m describing the steps I took as I worked my way through this dish. The key is the ingredients, and how you use them is up to you.

Cook the pancetta, remove and set aside, and remove the grease from the pan.

Add olive oil to the pan and cook the leeks and celery until soft, and them add the garlic and continue cooking over low heat.  Add the chicken broth, artichoke bottoms and hearts, and red pepper flakes, plus a splash of wine, and cook covered  until the artichoke is totally defrosted and soft.  Add the herbs and about 1 tbsp of butter and cook uncovered to thicken the sauce.  Before the pasta is done, add the lemon juice and pancetta .

Add the pasta with some pasta water to the pan and mix well.

COMMENTS:

We both gave this a 10, easily.

9-11-16 CAPELLINI WITH PEAS, ASPARAGUS, & ARTICHOKE HEARTS

        

INGREDIENTS:

1.     De Boles artichoke wheat Capellini

2.     Asparagus

3.     Peas

4.     Artichoke hearts

5.     Olive oil

6.     Onion

7.     Garlic

8.     Basil

9.     Tarragon

10. Butter

11. Heavy whipping cream

12. Fresh lemon juice

13. Dry white wine

14. Vegetable broth

15. Salt & pepper

16. Grana Padano cheese

PROCESS:

I had no predetermined plan when I started tonight’s dinner.   With a limited pantry, I settled on the ingredients available: Asparagus, frozen peas, and frozen artichoke hearts. It began like almost all of my meals – sautéing onions and garlic in olive oil.  I cut the asparagus into 1” pieces, partially thawed the frozen peas and Artichoke hearts in the microwave and added them to the pan, along with a cube of frozen chopped basil, about 1/3 cup of vegetable broth, and some dried Tarragon.  Several minutes later I splashed in some dry white wine (Pinot Grigio), and a few minutes later some fresh lemon juice.  Everything simmered over low heat while waiting for the pasta water to come to a boil.  While the pasta was cooking I added a small amount of heavy whipping cream - no more than ¼ cup.  The pasta was added to the sauce, and served with a sprinkling of Grana Padano cheese.

COMMENTS:

This was as much fun to cook as it was to eat.  With my usual objectivity I am giving this a 10+.

2-9...Fettuccine with baby brocolli, shrimp, and artichoke hearts

Patience and I have never been fond of whole wheat pasta until we tried the Al dente brand,  (no...I have no financial interest in the company) so tonight I thought their fettuccine would go well with the dish I had in mind.

INGREDIENTS:

Fettuccine
Baby brocolli
Small shrimp
Artichoke hearts
Celery
Garlic and onion
Olive oil
Fresh lemon juice
Dry white wine
Dry dill, basil, and oregano
Red pepper flakes

PROCESS:

Cook the garlic, onion, and celery in the olive oil along with red pepper flakes.  Then add the artichoke heart, brocolli, and wine and continue cooking over low heat.  Since I used frozen, cooked shrimp I added them about 5 minutes before I anticipated the pasta being done, along with the juice of a half a lemon.

Toss in the cooked pasta, mix well and drizzle with olive oil before serving.  Grated romano or parmigiano cheese  is suggested.

COMMENTS:

I gave this an 8.  It was good, but not special and did not leave me wanting more.  I think I used too many ingredients and should have limited it to the brocolli and shrimp.  Whatever the reason...it needs more work.  The best part of the meal was the pasta.

PASTA QUEST DAY...week 5...DAY 23

5-30-11



Pasta with tuna and artichoke hearts

INGREDIENTS:

Frafalle...(Bow ties)
OLive oil, garlic, shallots
Dill, fresh oregano
Frozen artichoke hearts
1 Can tuna in oil
Lemon juice
White wine, butter
Red pepper flakes

PROCESS:

Saute the garlic and shallots w the red pepper flakes in oil until soft. Add the artichoke hearts and a splash of white wine and cook for about 5-7 minutes. Add one pad of butter during the cooking. Add the dill and lemon juice. When the pasta is done (al dente) add to the pan and mix in the tuna. Drizzle with olive oil and serve.

COMMENTS:

Patience worked today so it was 8 PM when we sat down to dinner...late for us, but normal for some, especially the Italians. When I was in Bologna I was usually the first one in the restaurant for dinner...they didn't open until 7 or 7:30 in the evening. But I digress because I'm embarrassed to say that P and I both rated this dish as delicious! We try to be critical, honest we do.

And the cherry tomatoes? They were a last minute addition to add color for the photo.