Artichoke Lemon Pasta Food

LEMON ARTICHOKE PASTA

Steps:

• Bring large pot of water to boil for pasta.
• In a large saute pan, heat oilive oil and margarine over medium heat.
• Add minced garlic and dried oregano and italian seasoning.
• When garlic is fragrant, add artichike hearts, lemon zest, half the lemon juice, capers and veggie broth.
• Simmer sauce while pasta cooks.
• Stir in soy milk, remaining lemon juice and "parmesan".
• Drain pasta and add to sauce.
• Mix well and serve. Top with crushed red pepper (my favorite) and extra "parmesan" if you like.

ARTICHOKE, OLIVE & LEMON PASTA

Steps:

• Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
• Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

ARTICHOKE & LEMON PASTA

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

LEMON ARTICHOKE PASTA

Steps:

• If you are using canned artichoke hearts, drain them thoroughly, and rinse if they are packed in oil. Thaw frozen artichoke hearts. In both cases, cut them into quarters.
• Cook the pasta in a large saucepan of salted water until al dente. When it's just the right consistency, drain, but reserve 1 cup of the pasta broth. Add the pasta back to the pot.
• Heat 1 tablespoon of the oil in a large skillet over a medium-high setting. Add the garlic and cook 1 or 2 minutes until fragrant.
• Add the artichoke hearts, and saute for 2 or 3 minutes, until heated all the way through and starting to brown slightly. Add the parley and capers for the last minute.
• Transfer the artichokes, parsley, capers and garlic to the pot with the pasta, and add the feta, lemon juice and zest, and salt and pepper. Pour in the pasta water and toss to thoroughly coat. You can heat/keep warm at a low setting, but avoid cooking the pasta any more.
• Serve sprinkled with Parmesan.

PASTA WITH ROASTED ARTICHOKES IN LEMON PARMIGIANA CREAM SAUCE

Steps:

• Begin by bringing a tall pot of water boiling.
• While water is boiling, heat the oven to "broil".
• Lay artichokes, garlic, and onions on a baking sheet. Drizzle the olive oil all over and roll the artichokes, garlic, and onions in the oil until nicely covered.
• Sprinkle a few pinches of red pepper flakes over the artichoke and garlic (optional).
• Roast while keeping a good eye on the artichokes so they don't burn black. When there is a nice brownish color on the artichokes, remove them from the oven and set them aside, covered to stay heated. Add a drizzle of olive oil and very gently stir so that the pasta doesn't stick together while you prepare the rest of the recipe.
• Boil the pasta until al dente and even a little less than that.
• In a large skillet, melt the butter, add the cream, lemon juice, and zest. Simmer at a warm temperature. Then add the parmigiana cheese. When the cheese is melted into the mixture, give it a good taste, and add more of any ingredient, if desired.
• Add the roasted artichokes, garlic, and onions to the sauce, and heat through completely.
• Place the pasta on a nice serving platter and then pour about half of the sauce on the pasta. Sprinkle freshly minced parsley and lemon zest all over the top. Serve.
• Have a serving bowl with extra artichoke lemon parmigiana sauce and allow guests to add more sauce to their pasta.

ARTICHOKE, ANCHOVY AND LEMON PASTA

Steps:

• For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
• For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
• For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
• Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
• Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.

CHICKEN WITH ARTICHOKES AND LEMON

Steps:

• If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
• Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
• Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
• Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
• Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
• Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

ARTICHOKE, LEMON & PARMESAN PASTA

Steps:

• Cook the spaghetti following pack instructions.
• Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
• Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.