PASTA WITH ARTICHOKES AND PANCETTA
Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
- Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
- Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
- Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
- Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams
BABY ARTICHOKE CARBONARA
Make and share this Baby Artichoke Carbonara recipe from Food.com.
Provided by Chef Jean
Categories Low Cholesterol
Time 1h5m
Yield 2 large servings, 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the water and lemon juice in a large bowl. Trim the stem and out layers of the artichokes, leaving only the yellow center of the artichokes.Trim the green tips off the top. Cut the artichokes in half and soak in the water mixture.
- Heat olive oil in large frying pan on med-high heat. At the same time bring water to boil to cook the spaghetti.
- Sautee the onions, garlic and bacon until the bacon is crispy. Add the artichokes (well drained) and lower heat to medium. Continue to cook for about 10 minutes or until artichokes are tender.
- Meanwhile cook pasta until al dente, drain and set aside.
- Whisk the eggs and cheese together.
- Once artichokes are tender add the pasta to the frying pan and stir. The stir in the egg mixture, continue to stir until the eggs are cooked.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 1028.9, Fat 32.2, SaturatedFat 9.4, Cholesterol 226.9, Sodium 1399.2, Carbohydrate 146.9, Fiber 42.2, Sugar 12.2, Protein 54.4
ARTICHOKE CARBONARA
Steps:
- Directions Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil for pasta. Add the penne, and cook until al dente. Meanwhile, in an -11-- or -12--inch -cast--iron (or nonstick) skillet, heat the olive oil over -medium--high heat. Add the artichokes, and cook until they begin to soften, about 5 minutes. Add the peas, and ladle in 1 cup of pasta water. Season with ½ teaspoon salt and the -red--pepper flakes, cover, and simmer until vegetables are very tender, about 5 minutes more. Uncover, and raise the heat to cook away any excess liquid; there should be just enough liquid to coat the bottom of the pan. While the vegetables cook, whisk together the eggs, ¼ cup of the grated cheese, the cream, and the remaining ¼ teaspoon salt in a medium bowl. Butter a medium-sized baking pan. When the vegetables and pasta are ready, scoop the pasta into the skillet with a spider, and toss to combine. Remove from heat, and let cool for a minute; then stir in the egg, cheese, and cream mixture. Set all in the buttered baking dish. Sprinkle with the remaining ¾ cup grated cheese, and bake until set and crusty, about 20 minutes. Cool for a few minutes before serving.
ARTICHOKE HEART AND ANCHOVY CARBONARA
This recipe came about because my partner loves carbonara but I don't eat pancetta. The anchovy flavor is quite mild, but if you are an anchovy fan (like me) you could certainly double the amount. This is not a typical carbonara but the method is pretty much the same. You could also make this with other types of pasta. I use frozen artichoke hearts that are quartered, but marinated ones could be used as well. I hope you like this recipe as much as we do!
Provided by Anita de la Costa
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil water in a large pot for the pasta.
- When it reaches a boil, add salt to the pot, then add the pasta and stir.
- Meanwhile, heat a large skillet over medium.
- Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally.
- In a small bowl, beat the eggs well.
- Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
- Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
- Drain the artichoke hearts.
- Add the butter to the anchovies and stir.
- When the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. If you drain the pasta, reserve some of their liquid.
- Turn off the heat under the skillet.
- Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
- Add the artichoke hearts the the pasta and mix.
- Mix around for a few minutes until the egg has cooked and coated the pasta.
- Check the seasoning and add salt or pepper if needed.
- Serve as is or with extra cheese and pepper.
- Enjoy!
Nutrition Facts : Calories 664.2, Fat 19.1, SaturatedFat 9.4, Cholesterol 202.1, Sodium 763.3, Carbohydrate 92.5, Fiber 7, Sugar 2.4, Protein 30
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