BEEF AND ARTICHOKE FETTUCCINE
Add Italian flavor to your family's skillet dinner. Enjoy pasta made with beef and artichoke that's ready in 20 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Cook and drain fettuccine as directed on package.
- Meanwhile, in 12-inch skillet, heat 1 tablespoon reserved artichoke marinade to boiling over medium-high heat. Cook onion in marinade about 2 minutes, stirring occasionally, until crisp-tender.
- Stir in half-and-half; heat until hot. Stir in cheese, artichoke hearts and beef; heat until hot.
- Add fettuccine; toss. Sprinkle with pepper.
Nutrition Facts : Calories 360, Carbohydrate 31 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 1/2 g
FETTUCCINE CON CARCIOFI: FETTUCCINE WITH ARTICHOKES
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow center. Peel the outer tough skin of the artichoke stems with a paring knife. Trim 1/3 off the tops of each artichoke and rub with lemon. Squeeze the lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent them from browning.
- Place the fettuccine in salted boiling water. Stir to prevent the strands from sticking together.
- Add the olive oil, garlic and chile, if using, to a saucepan and saute until golden. Remove the artichokes from the water and roughly chop. Add the chopped artichokes, cherry tomatoes, and wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allow to simmer for approximately 15 minutes.
- About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving approximately 1 cup of pasta water. Add the fettuccine and pasta water to the pan. Then add the butter and Parmigiano cheese and cook all together for an additional 30 seconds. Serve immediately.
FETTUCCINE WITH ARTICHOKE HEARTS
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 35m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Spread the artichoke hearts on paper towels to dry them thoroughly.
- Place a large heavy skillet over medium heat. Add three tablespoons of the oil, add the garlic and saute a few seconds. Increase the heat to high, add the artichoke hearts and saute for a few minutes, until they are lightly browned. Remove the artichoke hearts from the pan, draining them well.
- Add another tablespoon of oil to the pan. Add the mushrooms and saute over high heat until lightly brown. Remove the pan from the heat and return the artichokes to it. Season to taste with salt and pepper, stir in the parsley and the remaining oil.
- Bring a large pot of salted water to a boil, add the fettuccine and stir once or twice. Cook two to three minutes after the water returns to a boil. Drain the fettuccine well.
- Briefly reheat the mushrooms and artichokes. Toss with the fettuccine in a warm serving bowl. Serve with the cheese passed separately.
BEEF WITH TOMATOES AND ARTICHOKES -- EASY ELEGANCE IN 30 MINUTES
I love dishes that taste like they were a lot more trouble to make than they really are. Artichoke hearts and fresh basil make this nice enough to put in front of guests but minimal prepwork means its on the table in half an hour so you can give it to your family on a busy night when opening cans sounds attractive. It holds well too for those days when everyone is on his/her own schedule.
Provided by 3KillerBs
Categories Meat
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
- Add tomatoes, artichoke hearts, basil, and salt.
- Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
- Serve over rice or pasta, garnished with additional chopped basil if desired. Pass grated Parmesan at the table.
- A salad (I suggest the balsamic dressing from Recipe #213989 ), and, perhaps, a loaf of Italian or French bread will complete the meal nicely.
Nutrition Facts : Calories 843.8, Fat 81, SaturatedFat 33.6, Cholesterol 112.7, Sodium 479.4, Carbohydrate 17.7, Fiber 6.3, Sugar 5.3, Protein 13.3
ARTICHOKE BEEF STEW
The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 7h55m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.
Nutrition Facts :
FETTUCCINE WITH ARTICHOKES
Artichokes are delicious, but they are also time-consuming to prepare. In this modern take on an Italian classic, frozen artichokes provide plenty of flavor with none of the prep time.
Categories Cheese Citrus Dairy Herb Onion Pasta Vegetable Sauté Quick & Easy Gourmet
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.
- Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.
- While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.
SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES
A nice warm dish served over pasta.
Provided by JennaBee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 7h28m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
- Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
- Cook on Low until beef is tender, about 7 hours.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 14.1 g, Cholesterol 83.5 mg, Fat 26.2 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 8.9 g, Sodium 1452.8 mg, Sugar 5.3 g
FILLET OF BEEF, ARUGULA, AND ARTICHOKE CROSTINI
Categories Beef Leafy Green Vegetable Appetizer Roast Meat Summer Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 crostini
Number Of Ingredients 8
Steps:
- Preheat the oven to 500°F. Pat the fillet dry, season it with salt and pepper, and in a small roasting pan roast it in the middle of the oven for 23 minutes, or until it registers 125°F. on a meat thermometer for rare meat. Transfer the fillet to a cutting board and let it cool. The fillet may be roasted 1 day in advance and kept covered and chilled.
- In a blender purée the artichoke hearts and the garlic with the vinegar, the oil, and salt and pepper to taste and transfer the purée to a bowl. The purée may be made 3 days in advance and kept covered and chilled.
- Spread each slice of toast with some of the artichoke purée, top the purée with some of the arugula, and divide the fillet, sliced very thin, among the crostini. Top the crostini with the Parmesan curls.
FETTUCCINE WITH SAGE BUTTER, BACON AND ARTICHOKES
The sage flavored butter sauce really gives off a wonderful flavor to this pasta! Wonderful as a side dish or a light main course!
Provided by yooper
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil for pasta.
- Melt butter in large skillet over medium-low heat.
- Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
- Add bacon and artichoke hearts and cook until heated through, about 1 minute.
- Boil fettuccine until tender but still firm.
- Drain and add to sauce in skillet.
- Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
- Taste and season with salt if neccessary.
- Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.
BEEF AND ARTICHOKE FETTUCCINE RECIPE
Provided by ukiahgal67
Number Of Ingredients 9
Steps:
- Cook fettuccine as directed on package. While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat until hot. Drain fettuccine; stir into sauce and toss with 2 forks. Sprinkle with pepper and pecans.
ARTICHOKE BLUE CHEESE FETTUCCINE
Store-bought Alfredo sauce speeds along this flavorful, meatless entree. I use dry pasta, but you can use refrigerated fettuccine to make this recipe even faster. -Jolanthe Erb, Harrisonburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Cook fettuccine according to package directions., Meanwhile, place a lightly oiled large nonstick skillet over medium-high heat. Add mushrooms and artichoke hearts; cook and stir until mushrooms are tender. Stir in Alfredo sauce; bring to a boil over medium heat. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally., Drain fettuccine, reserving 1/3 cup pasta water. Add fettuccine to artichoke mixture; toss to combine, adding reserved pasta water if desired. Sprinkle with blue cheese.
Nutrition Facts : Calories 499 calories, Fat 14g fat (9g saturated fat), Cholesterol 33mg cholesterol, Sodium 770mg sodium, Carbohydrate 74g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.
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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