always refer to US units of capacity: 1 oz (ounce) = 28 g
ca. 1 lb = 453 g ca.
Rigatoni with Creamy Artichoke
Ingredients: (serving size 4)
- 4 med - large artichokes
- 1 tbsp flour 1 lemon, cut in half
- 1/2 med onion, chopped
- 1 garlic clove, chopped
- 2 tbsp butter
- 3/4 cup chicken stock
- 1/2 cups whipping cream
- salt and pepper, to taste
- 1 lb rigatoni, or other medium, large
- freshly grated parmesan cheese, to taste
Prepare artichokes by bending back the outer
leaves until they snap off. The edible bit at the end should
remain on the heart, which you will cook for the sauce, When
all the tough leaves have been snapped off, and only the tenderest
ones remain, trim them with a knife: First strip the stem
of its tough skin, trim the base, and cut off the sharp top
of the tender inner leaves. You now have artichoke hearts.
Cut each heart into quarters and trim the inner choke away,
then place the quarters in a saucepan with water to cover.
Mix in the flour and add the lemon halves. Bring to a boil,
reduce heat and cook a few minutes until artichoke quarters
are al dente. Remove from heat, drain, discard the lemon and
let artichokes cool. (This may be done up to 3 days ahead.)
Dice artichoke quarters and set aside.
Lightly sautè the onion and garlic in the butter. When
softened, add the diced artichokes and cook for a few minutes.
Add broth and bring to a boil; reduce heat and simmer several
minutes until artichokes are quite tender. Add cream and cook
through, until sauce is thickened. Season with pepper. Salt
is unlikely to be needed because both broth and Parmesan are
salty. Cook pasta until al dente. Drain and toss with sauce.
Sprinkle with Parmesan and serve immediately.
Kitchen tip: For
a lemony, olivey sauce rather than a creamy one, omit cream
and add 2 to 3 tablespoons chopped parsley, 5 to 10 pitted
and halved Kalamata olives, and a teaspoon or 2 of capers
to the broth, along with artichokes. Cook down until reduced
by about half, then add a squeeze of lemon. Serve on a thin
pasta such as spaghetti.
Ingredients: (serving size: 2)
- 1 lb fresh or frozen tortellini salt
- 2 large red peppers, cut into thin strips,
blanched and refreshed
- 2 oz pitted black olives
- 5/12 oz canned artichoke hearts, drained
- 2 spring onions, slivered
- 3-4 tbs fresh basil leaves
- 1 tbs fresh lemon juice
- 1 tsp Dijon mustard
- 2 tsp balsamic or malt vinegar
- 2 fl oz vegetable oil
- 2 fl oz olive oil freshly ground black
Cook tortellini in a large saucepan of boiling
salted water following the packet directions. Drain thoroughly
and place in a large bowl. Add red peppers, olives, artichoke
hearts and spring onions and toss gently.
Place basil leaves in a food processor and chop finely. Add
lemon juice, mustard and vinegar and process for 1 minute.
With motor running, gradually add oils until blended and dressing
is thick. Season to taste with salt and black pepper, pour
over the salad and toss to combine.
Season with salt and pepper and remove from heat. Toss mixture
with pasta and parmesan cheese.
Kitchen tip : serve at room temperature.