Le Cirques Penne With Artichokes And Cauliflower Food

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LE CIRQUE'S PENNE WITH ARTICHOKES AND CAULIFLOWER



Le Cirque's Penne With Artichokes and Cauliflower image

This pasta, from Sirio Maccione of the legendary Le Cirque, is so rich yet really so simple to prepare. It can be an appetizer or a side, but I actually think that with wine and bread and a salad, it's a perfect meal. Most of the work is prep-ing the artichokes--once they're done, it's a piece of cake (so to speak).

Provided by Chef Kate

Categories     Penne

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

3 medium artichokes
1/2 lemon, juice of
1/4 lb pancetta, sliced thin and cubed
3 cups cauliflower, trimmed and cut into small florets
1/4 cup olive oil
1/4 teaspoon oregano
1/4 teaspoon rosemary, minced
2 teaspoons garlic, minced
3 cups canned crushed tomatoes, organic
1/4 cup oil-cured black olive, coarsely chopped
1/3 cup parsley, chopped
salt & freshly ground black pepper
3/4 lb penne
2 tablespoons unsalted butter
4 tablespoons parmigiano-reggiano cheese, freshly grated

Steps:

  • To prepare the Artichokes:.
  • Cut of stems using a sharp knife to produce a neat, flat base.
  • As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration.
  • With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath.
  • Trim any remaining green from around the base.
  • Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top.
  • Turn the artichoke upside down and halve it.
  • Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge.
  • Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water).
  • To make the Recipe:.
  • Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon.
  • Bring to a boil, blanch for five minutes, drain and set aside.
  • Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside.
  • Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside.
  • Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes.
  • Add the artichokes and saute briefly.
  • Season with oregano and rosemary and cook five minutes.
  • Add the garlic and tomatoes to the pan and cook two minutes.
  • Add the olives, cauliflower and parsely and salt and pepper and cook five minutes.
  • Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid.
  • Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes.
  • Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.

Nutrition Facts : Calories 383.4, Fat 15.8, SaturatedFat 4.6, Cholesterol 12.6, Sodium 178.4, Carbohydrate 55.6, Fiber 11.1, Sugar 1.8, Protein 8.9

CREAMY BAKED PENNE AND CHICKEN WITH ARTICHOKES, TARRAGON AND LEM



Creamy Baked Penne and Chicken With Artichokes, Tarragon and Lem image

Make and share this Creamy Baked Penne and Chicken With Artichokes, Tarragon and Lem recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

salt
1 lb penne
4 tablespoons olive oil
3 (9 ounce) boxes frozen artichokes, thawed, patted dry and chopped
1 medium onion, minced
8 medium garlic cloves, minced
1/4 teaspoon grated lemon zest from 1 lemon
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
1 cup dry white wine
1 cup heavy cream
2 lbs boneless skinless chicken breasts, trimmed
3 bay leaves
1 1/2 cups frozen peas
8 ounces shredded Italian cheese blend (about 2 cups)
2 tablespoons lemon lemons, juice of
ground black pepper
3 tablespoons minced fresh tarragon leaves (for serving)

Steps:

  • Bring 4 quarts of water to a boil in a Dutch oven over high heat. Stir in tablespoon salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain the pasta through a colander and toss with 1 tablespoon of the oil; leave in the colander and set aside.
  • Wipe the pot dry, then add the remaining 3 tablespoons oil, and set it over medium heat until shimmering. Add the artichokes, onion, and 1 teaspoon salt and cook until the artichokes are lightly browned, 8 to 10 minutes.
  • Stir in the garlic and lemon zest and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine and cream.
  • Add the chicken breasts and bay leaves, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
  • Remove the pot from the heat and discard the bay leaves. Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken back into the sauce with the cooked pasta, peas, 1 cup of the cheese, and lemon juice; stir until well combined. Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaining cup cheese.
  • To Store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
  • To Serve: Thaw completely in refrigerator, about 24 hours. Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the tarragon before serving.
  • To Serve Right Away: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the tarragon before serving.

PENNE WITH ARTICHOKES & FETA



Penne with Artichokes & Feta image

This is a gourmet pasta dish that taste like it came from a fancy restaurant. It's loaded with lots of flavor and easy to make. If your chicken broth isn't low sodium, you might want to omit the olives, otherwise the dish will taste salty with the feta cheese, olives and chicken broth. I used fresh penne noodles that can be bought at the supermarket. It helps cut down on cooking time. I had never eaten artichokes before and was pleasantly surprised. The entire family loved this dish. I found the recipe in the Fine Cooking magazine.

Provided by heather in Ont

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

10 ounces dried penne (about 3 cups)
coarse salt
8 slices bacon
1 small onion, thinly sliced
1 (9 ounce) package frozen quartered artichoke hearts, thawed,drained,and cut in half (I use a tin of artichoke 10 oz and drained it.)
1 cup low sodium chicken broth
1/2 cup pitted kalamata olive, chopped
1 roasted red pepper, chopped
4 ounces crumbled feta cheese (3/4 cup)
fresh ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of water to a full boil and add the pasta and 1 tbs.
  • coarse salt.
  • Cook until just tender, about 10 minutes.
  • Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min.
  • and drain bacon on paper towel to help reduce the grease.
  • When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min.
  • Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
  • Pour in the broth.
  • Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
  • Boil for 30 seconds to reduce the liquid slightly.
  • Reduce the heat to med.
  • and add the drained pasta, olives, and red pepper.
  • Toss until well blended and warmed.
  • Remove the pan from the heat.
  • Add the feta and salt and pepper to taste and stir a couple of times.
  • Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min.
  • Taste and adjust the seasonings.
  • Serve immediately with crumble bacon and chopped parsley.

PENNE WITH ARTICHOKES, PANCETTA, AND THYME



Penne with Artichokes, Pancetta, and Thyme image

My husband tossed this together last night and it was a resounding success. I didn't write down the exact measurments as he is a handfull cook but this is pretty close. It was light and tasty! (Similar to Lumache AI Carciofi)

Provided by TishT

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 can artichoke heart, drained and sliced
4 tablespoons butter
1/2 cup onion, finely chopped
4 ounces pancetta, cut into thin strips
salt & freshly ground black pepper
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/3 cup freshly grated parmigiano-reggiano cheese
8 ounces penne (or enough for four)

Steps:

  • Put your water to boil and cook pasta.
  • Drain the can of artichokes and slice into slivers.
  • Melt butter in a large skillet over a medium heat.
  • Add the onion and cook until it softens and turns a rich gold color.
  • Add the pancetta and continue sauteing until the pancetta is nicely browned but not crisp Once the pasta is almost done, return the sauce to the heat.
  • Add the artichoke hearts, salt, black pepper and thyme and boil away any excess liquid, leaving just a little moisture.
  • When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese.
  • Taste for salt and pepper and serve at once with extra fresh grated parmigiano to top if desired.

Nutrition Facts : Calories 340, Fat 14.5, SaturatedFat 8.6, Cholesterol 35.3, Sodium 216.8, Carbohydrate 47.1, Fiber 6.6, Sugar 0.9, Protein 7.1

PENNE WITH ARTICHOKES AND BLACK OLIVES



Penne With Artichokes and Black Olives image

This is a really yummy, fast weeknight dinner. So good with some crusty bread and a glass of red wine.

Provided by Mika G.

Categories     Penne

Time 12m

Yield 4 serving(s)

Number Of Ingredients 5

8 ounces uncooked penne pasta, cooked and drained
1 (14 1/2 ounce) can diced tomatoes with basil oregano and garlic
1 (6 ounce) jar marinated artichoke hearts, diced
1 (2 1/2 ounce) jar black olives, sliced
1/2 cup parmesan cheese, shredded

Steps:

  • In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
  • Lower heat and simmer for 5 minutes.
  • Place pasta in serving bowl and pour artichoke sauce over pasta.
  • Sprinkle with parmesan cheese and serve.

Nutrition Facts : Calories 300.5, Fat 6.8, SaturatedFat 2.6, Cholesterol 11, Sodium 348.8, Carbohydrate 51.9, Fiber 10.5, Sugar 0.5, Protein 10.4

PENNE WITH CHICKEN AND ARTICHOKES



Penne With Chicken and Artichokes image

You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters

Provided by cookiedog

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dry penne pasta
3 tablespoons olive oil
1 tablespoon garlic, chopped
6 boneless skinless chicken breast halves (about 1 1/2 pounds total)
1 cup dry white wine or 1 cup chicken broth
2 (14 ounce) cans artichoke hearts, quartered, drained
1 cup sun-dried tomato packed in oil, jullinne
1 bunch green onion, white and pale green parts only, chopped
1 tablespoon lemon zest
1 cup fresh parmesan cheese, grated plus extra for serving or 1 cup asiago cheese, plus extra for serving
salt & freshly ground black pepper
1/2 cup fresh basil leaf, cut into thin strips

Steps:

  • Cook the pasta in boiling salted water according to the package directions.
  • While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
  • Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
  • Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
  • Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.

Nutrition Facts : Calories 688.4, Fat 19.3, SaturatedFat 5.2, Cholesterol 90.2, Sodium 527.9, Carbohydrate 84.2, Fiber 21.5, Sugar 2.4, Protein 42.5

PENNE WITH TOMATOES, ARTICHOKES AND MUSHROOMS



Penne With Tomatoes, Artichokes and Mushrooms image

Yep, this is one of those, gee, no idea what I'm making let me see what's in the pantry meals:-). I love the combination of mushrooms, artichokes and tomatoes plus the buttery taste of fresh rosemary. Make sure you use a high quality pasta to stand up to this assertive sauce. I love this with a side of steamed cauliflower with garlic breadcrumbs. You could also easily add chicken, sausage, or another protein instead of the chickpeas.

Provided by Aioli_Queen

Categories     Penne

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb cooked penne
2 tablespoons olive oil
1 medium vidalia onion, finely chopped
2 garlic cloves, minced
2 tablespoons fresh rosemary, chopped
1/2 teaspoon dried red pepper flakes
2 cups cremini mushrooms, sliced
1 cup canned chick-peas
1 (28 ounce) can plum tomatoes, broken up
1 (15 ounce) can diced tomatoes
1 (12 ounce) package frozen quartered artichoke hearts
1 1/2 teaspoons kosher salt
1 tablespoon brown sugar
1/3 cup grated pecorino romano cheese (optional)

Steps:

  • Cook the pasta while making the sauce.
  • Gently heat a large saute pan over medium heat for about 1 minute.
  • add 1 TB of the olive oil, the onion, the garlic, the rosemary and the red pepper flakes. Sautee until the onions are starting to soften, about 5 minutes.
  • Add the mushrooms and cook until the onions are starting to brown and the mushrooms have released their juices and have softened, about 8 minutes.
  • Add the chickpeas and break the plum tomatoes into pieces with your hands. Add them to the pan along with their juice and the diced tomatoes.
  • After the tomatoes have cooked for about 5 minutes add the artichoke hearts. Stir and cover until the artichokes are heated through and the tomatoes are just beginning to thicken.
  • Add the sugar and salt, stir and cook gently over medium-low heat for about 10 minutes stirring now and then.
  • Add the final TB of olive oil after you've turned off the heat and stir it inches.
  • Serve over Penne sprinkled with the Romano.

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