LINGUINE WITH PARMESAN CHICKEN AND ARTICHOKES
Provided by Jamika Pessoa
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
- Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
- In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
- Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
- Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.
SHRIMP AND ARTICHOKE LINGUINE
Who doesn't love a great 30 minute meal? This shrimp and artichoke linguine recipe is so flavorful with a zesty garlic-lemon-herb sauce that will make your heart go pitter pat. So fresh, light and easy!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 25m
Number Of Ingredients 12
Steps:
- Prep: Grate lemon zest from the first lemon then squeeze juice from both lemons. Drain artichoke hearts, cut into quarters and pat dry with papertowels.
- Cook linguine in a large pot of water with 1 Tbsp salt (8-10 minutes) or according to package instructions. Reserve 1 cup pasta cooking liquid then drain pasta (no need to rinse).
- Meanwhile, In a large (12-14 inch) heavy-bottomed pan over medium heat, add 4 Tbsp butter and 3 Tbsp olive oil. Once butter is sizzling, add 4 pressed garlic cloves an stir 1 minute. Add shrimp in a single layer and sprinkle with 1 tsp salt and 1/4 tsp black pepper. Saute shrimp 1-2 minutes per side, just until pink and not translucent.
- Add artichokes and toss to combine for another 2 minutes, or just until warmed through. Remove from heat and stir in 1/4 cup chopped parsley, 1 tsp lemon zest, and 1/4 cup lemon juice.
- Pour shrimp and artichokes over drained pasta and toss to combine. If juicier pasta is desired, drizzle with reserved cooking liquid from pasta (I added 1/2 cup pasta liquid).
LEMONY ARTICHOKE LINGUINE WITH OLIVES
Steps:
- Cook pasta per pkg. directions. Drain pasta, return it to the pot, and toss with lemon juice.
- Place olives in a small bowl. Heat 3 Tbsp oil in a medium skillet on low along with lemon zest, red pepper flakes, and fennel seeds. When barely simmering, pour over olives. Fold in parsley.
- Heat remaining Tbsp oil in skillet on high. Place artichokes in pan, cut sides down, and cook until golden brown, about 3 minutes. Flip artichokes, reduce heat to medium, add garlic, and cook until garlic is golden brown, about 1 minute.
- Toss garlicky artichokes with pasta, then fold in marinated olives. Served topped with shaved Parmesan.
ARTICHOKE PASTA
Make and share this Artichoke Pasta recipe from Food.com.
Provided by Gardening Girl
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pour the artichokes, with their oil into a pan and mash them down with a fork.
- Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
- Add the lemon juice and toss thoroughly.
- Serve in bowls topped with shavings of parmesan cheese.
ARTICHOKE, OLIVE & LEMON PASTA
Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
ARTICHOKE CHICKEN WITH LINGUINE
I loved this recipe so much, I spent weeks tracking it down after trying it at a meeting. I've been making it for years and have shared it with friends and family. Hope you enjoy it, too! -Rita Brooks, Norman, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink. , Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender. , Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.
Nutrition Facts :
SPAGHETTI WITH ARTICHOKE HEARTS AND TOMATOES
This is such an easy throw-together dinner, I'm almost embarrassed to share it with you.
Categories main dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Cook spaghetti till al dente. Drain and set aside.Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.Delicious!
ARTICHOKE PASTA
This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.
Provided by Meggan Hill
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
- Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
- Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
- To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.
Nutrition Facts : Calories 550 kcal, Carbohydrate 63 g, Protein 20 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 98 mg, Sodium 379 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
ARTICHOKE & WATERCRESS LINGUINE
Whip up this tasty vegetarian linguine dish in 25 minutes with just four ingredients. Full of flavour, it also contains two of your five-a-day
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Number Of Ingredients 4
Steps:
- Blitz together the watercress, ¾ of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.
- Bring a large pan of salted water to the boil and cook the linguine following pack instructions until al dente. Toss the pasta with the watercress pesto along with the remaining artichokes and a ladleful of pasta water. Finish with an extra drizzle of olive oil and black pepper.
Nutrition Facts : Calories 679 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 3 grams sugar, Fiber 13 grams fiber, Protein 19 grams protein, Sodium 2.3 milligram of sodium
20 BEST WAYS TO COOK WITH ARTICHOKES
Try these tasty artichoke recipes for something new and exciting on your table. From creamy dip to pasta to pizza, artichokes jazz up any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an artichoke recipe in 30 minutes or less!
Nutrition Facts :
ARTICHOKE LINGUINE
Make and share this Artichoke Linguine recipe from Food.com.
Provided by Engrossed
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Boil pasta according to directions.
- In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
- Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
- Blend in the artichokes and the 2 tbsp of parmesan cheese.
- Cover and simmer over low heat for about 8 minutes.
- Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
- Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
- Serve immediately. (It still tastes good as leftovers too.).
SHRIMP AND ARTICHOKE LINGUINE
Simple and delicious. Have all ingredients ready to go to aid preparation.
Provided by Sharon Katz
Categories Main Dish Recipes Pasta Shrimp
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta in boiling water.
- While pasta is cooking, saute onion and garlic in oil for about 5 minutes. Remove to bowl. Add shrimp to remaining drippings, and cook for about 3 minutes. Stir in artichoke hearts, wine, lemon juice, lemon peel, salt, pepper, and cooked onion. Heat to boiling over high heat. Reduce heat to low; simmer, covered, for 4 to 5 minutes. Toss with pasta and parsley. Serve immediately.
Nutrition Facts : Calories 451.2 calories, Carbohydrate 51.6 g, Cholesterol 172.5 mg, Fat 10.8 g, Fiber 6.3 g, Protein 32.5 g, SaturatedFat 1.6 g, Sodium 215.9 mg, Sugar 3.6 g
JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE
Provided by Diane Morgan
Categories Pasta Sauté Vegetarian Dinner Artichoke Root Vegetable Jerusalem Artichoke Fall Winter Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
- 2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
- 3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.
ARTICHOKE PASTA
A delightfully simple recipe, ideal for a weeknight supper. Use fresh herbs to get the best flavours and complement the artichokes. Each serving provides 444kcal, 14g protein, 81g carbohydrates (of which 3g sugars), 5g fat (of which 0.6g saturates), 7.5g fibre and 0.5g salt.
Provided by Rick Stein
Categories Main course
Yield Serves 4
Number Of Ingredients 7
Steps:
- Pour the artichokes, with their oil into a pan and mash them down with a fork.
- Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.
- Add the lemon juice and toss thoroughly.
- Serve in bowls topped with shavings of parmesan cheese.
Nutrition Facts : Calories 444kcal, Carbohydrate 81g, Fat 5g, Fiber 7.5g, Protein 14g, SaturatedFat 0.6g, Sugar 3g
LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS
Categories Cheese Pasta Tomato Vegetable Vegetarian Quick & Easy Artichoke Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
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- Note: you can use artichokes that are marinated in oil or brined in water for this recipe - just be sure to drain the artichokes completely. The kind of artichokes you use will determine the flavor here, so be aware of adding more salt and pepper when needed. Also a tip: if you use artichoke hearts marinated in oil, you can use the drained oil in the artichoke sauce recipe!
- Place the drained artichokes, cheese, lemon zest and juice, garlic, olive oil, salt and pepper in a food processor. Blend until combined and creamy. It won’t be totally smooth, but you do want it combined and sauce-like. Taste and season the sauce with more salt and pepper as you find necessary. This can be stored in the fridge for 3 to 4 days before using.
- Cook the pasta according to the directions, making sure to reserve some of the starchy water. Drain the pasta and place it back in the hot pot. Immediately pour the artichoke sauce over it and toss to combine - this will take a few minutes to fully toss it. Add in a few tablespoons of the pasta water to bring it all together. This will not be overly creamy or saucy - it’s more like a pesto that coats the noodles!
LINGUINE WITH ARTICHOKES AND LEEKS RECIPE - REAL SIMPLE
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4.5/5 (30)Total Time 25 minsServings 4Calories 611 per serving
- Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Transfer the pasta to a large bowl.
- Meanwhile, heat the oil in a skillet over medium heat. Add the leeks and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks; set aside.
- Return the leeks to the skillet and toss with the artichokes. Stir in the lemon juice, 3 teaspoons salt, and 1 teaspoon pepper.
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5/5 (6)Category Main CourseCuisine American
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.
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Servings 4Calories 416 per servingTotal Time 30 mins
- Meanwhile, reserve 1/4 cup artichoke hearts. In a food processor, whirl remaining ingredients except shrimp until blended but still chunky.
- Pour sauce into a medium saucepan. Stir in shrimp and reserved artichokes; cook over medium heat until sauce begins to boil. Reduce heat and cook until sauce thickens, about 10 minutes. Drain pasta, put in a bowl, and pour sauce on top.
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- Mince the garlic and add it to a deep skillet with the butter. Sauté the garlic in the butter over medium heat for one to two minutes, or just until it's tender and fragrant.
- Add the chicken broth, milk, salt, some freshly cracked pepper, and the pasta to the skillet (break the pasta in half first for easy stirring). Make sure the pasta is fully submerged, then place a lid on the skillet. Allow the skillet to come to a simmer, then immediately turn the heat down to low.
- Allow the pasta to simmer in the liquid for about 12 minutes, or until it's al dente. Stir the pasta every few minutes to make sure it doesn't stick to the bottom. Adjust the heat if needed to make sure the liquid maintains a gentle simmer. While the pasta is simmering, drain the artichoke hearts and then roughly chop them into slightly smaller pieces.
- Once the pasta is tender, turn off the heat. The sauce may still be slightly thin, but it will continue to thicken and absorb as the rest of the ingredients are added. Add the spinach, a handful at a time, to the hot pasta and sauce and toss it in the pasta until it wilts.
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- Season the shrimp with salt and pepper on both sides and place into the skillet for 2 minutes on each side. Remove the shrimp from the pan and set aside.
- Add the other tablespoon of olive oil to the skillet and cook the chopped garlic for one minute, then add the artichoke hearts and tomatoes. Stir and cook for 3-4 minutes.
- Pour in the white wine and stir to deglaze the pan for 1 minute. Pour in the chicken broth, lemon juice, salt and pepper and the pasta, making sure the pasta is submerged into the broth.
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- In a large skillet over medium heat, melt the butter. Add the shallots and cook, while stirring, until they begin to soften. Pour in the white wine and boil down until it's reduced almost all the way.
- Add the chopped fish, garlic, and artichoke hearts to the pan, and cook until the seafood is done almost all the way through to the middle, 3 to 4 minutes.
- Add in the heavy cream, parmesan, and lemon zest and cook on medium-low until the sauce thickens, 2 to 3 minutes more. Toss in the spinach leaves, cooked pasta, salt, and pepper, and stir to coat.
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