Artichoke And Asparagus In A Green Garlic Sauce Recipes

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.

Steps:

• Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
• Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.

Steps:

• For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
• For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
• Toss the vegetables with the vinaigrette and serve.

Steps:

• In a heavy non-reactive casserole, warm the olive oil over low heat. Slowly cook the onion and carrot until they began to turn golden, then arrange the artichokes in the casserole in a single layer. Add the bay leaf, thyme, the 2 whole cloves of garlic, and salt and pepper to taste. Pour the wine into the casserole; add water until the artichokes are just covered. Cook over medium heat for 15 minutes, covered, then remove the lid, add the asparagus and reduce the cooking liquid over high heat to thicken the sauce. While waiting for the reduction, saute the snails in butter. Mince the remaining garlic cloves and mix in the basil and parsley. Off the heat, add the minced garlic mixture and snails, check for seasoning. Stir well and serve immediately. Peel the artichoke bottoms & stems, and rub each with half a lemon as you finish trimming it. Place them in cold water acidulated with the juice from the remaining lemon half. Spread the leaves of each artichoke, and use a small spoon to remove the choke; return to the lemon water.

Steps:

• In a large pan bring plenty of water to a boil with a little salt and some lemon juice. Remove all the outer leaves and inside filaments of the artichokes, leaving just the hearts. Cook until tender and let them cool in the water in the pan to avoid darkening of the flesh. To prepare the artichoke leaves, boil them in water and a little salt but avoid overcooking. Remove from the water and refresh under the cold tap.
• To cook the asparagus, wash them well, then boil in plenty of lightly salted water until tender but still firm--al dente. Remove from the water and refresh immediately under the cold tap.
• To prepare the sauce use an electric blender or food processor. First add the egg white, garlic, chives, pistachios, lemon juice, bread crumbs, half a glass of water, and a little salt and pepper. Blend for a while then, with the machine still running, add the olive oil little by little as if making mayonnaise. This sauce should have a medium consistency.
• To serve, drain the artichoke hearts, slice and place on plates. Drape the asparagus over decoratively, and cover with the sauce. Garnish with cherry tomatoes and a few chives or endive leaves.

Steps:

• Spread asparagus across the bottom of a 9x13-inch casserole dish. Scatter artichoke hearts on top. Place the casserole dish in the oven; this will remove some residual moisture from the vegetables as the oven heats.
• Preheat oven to 350 degrees F (175 degrees C).
• Place spinach and mushrooms in a microwave-safe bowl. Heat in microwave until moisture evaporates, about 5 minutes.
• Transfer spinach and mushrooms into a pot over medium heat. Add heavy cream, cream cheese, and broth. Cook and stir continuously until cream cheese melts and sauce thickens, about 5 minutes. Reduce heat to low. Stir in Italian seasoning and garlic powder; cook until flavors meld, about 3 minutes.
• Remove casserole from the oven; pour sauce over the vegetables. Top with Cheddar cheese slices.
• Bake in the preheated oven until top is lightly browned and edges are crumbly, about 20 minutes. Let cool for about 10 minutes before serving.

Steps:

• Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Steps:

• Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
• Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.