Pasta With Artichokes And Parsley Pesto Recipes

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.

Steps:

• In a skillet wide enough to hold them in a single layer, toast the pine nuts over medium heat, stirring often, until golden (3-5 minutes).
• Pour pine nuts into a small bowl and set aside.
• In a food processor or blender, combine artichoke hearts, Parmesan cheese, cream cheese, onion, Dijon mustard, garlic, nutmeg, and 1/2 cup vegetable broth.
• Process until purèed.
• In a 5-6 quart pan, cook fettuccine according to package directions until just tender to the bite.
• Drain pasta and return to pan.
• Over medium heat, at 1/4 cup vegetable broth to pasta.
• Using 2 forks, lift and turn pasta until broth is hot (about 30 seconds).
• Pour artichoke pesto over pasta.
• Sprinkle with parsley, pine nuts and red pepper flakes.
• Mix gently.
• Add remaining broth if seems dry.

Steps:

• Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
• Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
• Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.

Steps:

• To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice.
• In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often.
• Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat.
• In a large pot of boiling salted water cook the pasta al dente.
• Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together.
• Serve the hot pasta with grated parmesan, a piacere (if desired).