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
SPAGHETTINI WITH BABY ARTICHOKES
Provided by Moira Hodgson
Categories brunch, dinner, easy, lunch, weekday, pastas, appetizer, side dish
Time 55m
Yield 4 to 6 first-course servings
Number Of Ingredients 9
Steps:
- Squeeze one of the lemons into a bowl of cold water. Cut the other in half to wipe your hands and the artichokes while handling them. Work with a stainless-steel knife. Break off the tough outer leaves of the artichokes and cut the inner leaves off about 3/4 of an inch from the tip. Cut off the hard part at the bottom. Rub the remaining bottom of the artichoke with the cut lemon. Cut the artichokes into two or three pieces and drop the pieces into the lemon water. Continue until all the artichokes are done.
- Drain the artichokes. Combine 1/4 cup of the olive oil with the artichokes, onion and garlic in a large sauté pan over high heat. Sauté, tossing with 2 spoons, until just al dente, about 10 minutes.
- Add the wine and cook briefly to evaporate some of the alcohol. Add salt and pepper to taste. Transfer to a serving dish and set aside until the pasta is done.
- Boil the spaghettini in salted water until al dente. Toss the spaghettini with the artichokes and sprinkle with the remaining 1/4 of a cup of olive oil. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 16 grams, Carbohydrate 70 grams, Fat 19 grams, Fiber 15 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 822 milligrams, Sugar 5 grams
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
The hardest part of making this recipe is trimming the artichokes, which isn't as hard as it seems. If you can't get your hands on baby artichokes, use the hearts of two globe artichokes.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Pasta Artichoke Hazelnut Spring Cheese Lemon
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Place a pasta sheet on a lightly floured work surface. Using a paring knife or a pastry wheel, cut the sheet into quarters (each piece should be about 4x3"), then cut each piece on a diagonal from corner to corner to create 4 triangles. Transfer triangles to a flour-dusted baking sheet and cover with a kitchen towel. Repeat process with remaining lasagna sheets.
- Squeeze juice from lemon halves into a large bowl of cold water. Working with 1 artichoke at a time, pull off all the tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off top of artichoke. Trim stem, leaving at least 1/2" intact. Using a paring knife or a vegetable peeler, remove dark green outer layer from stem. Cut artichoke in half lengthwise and then into 1/3"-thick wedges. Drop artichoke pieces in lemon water. The acid in the water will keep them from turning brown while you trim the remaining artichokes.
- Once all the artichokes have been trimmed, drain and place in a wide medium saucepan. Add garlic, bay leaves, and 1/4 cup oil. Pour in cold water to submerge artichokes; season generously with salt. Bring to a simmer over medium heat and cook until a paring knife slides through artichokes with little to no resistance, 8-10 minutes. Let cool, then drain and set artichokes aside.
- While the artichokes are simmering away, toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool, then coarsely chop. Toss in a medium bowl with marjoram, Aleppo-style pepper, and 3 Tbsp. oil; season with a generous pinch of salt. Set aside.
- Mix mascarpone, lemon zest, and lemon juice in a separate medium bowl; season with salt. Set aside.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- Return pasta and 1/4 cup pasta cooking liquid to pot and set over low heat. Add reserved mascarpone mixture and gently toss, adding more pasta cooking liquid as needed if sauce is too thick, until pasta is al dente and sauce coats pasta. Add reserved artichokes and half of reserved hazelnut mixture and gently stir to distribute (you want to avoid breaking up artichokes very much).
- Divide pasta among bowls. Top with remaining hazelnut mixture.
- Do Ahead
- Hazelnuts can be toasted 3 days ahead; store airtight at room temperature. Artichokes can be trimmed and cooked 1 day ahead; let cool in cooking liquid. Cover and chill. Drain just before adding to pasta.
More about "pasta with baby artichokes mascarpone and hazelnuts recipes"
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND …
From
Up to 4.8% cash back
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From bonappetit.com
4.5/5 (4)Author Andy BaraghaniServings 4Estimated Reading Time 3 mins
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From everybodylovesitalian.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From lisadiet.com
23 RECIPES FOR MASCARPONE CHEESE, FROM SAVORY TO SWEET
From epicurious.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From cookingtv-channel.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From punchfork.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From punchfork.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From tappecue.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From bonappetit.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From cookingtv-channel.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From everybodylovesitalian.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
From theamericanvisionarysgop.com
PASTA WITH ARTICHOKES AND MASCARPONE | ITALIAN FOOD, WINE, AND …
From chefbikeski.com
PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS RECIPE | EAT …
From eatyourbooks.com
15 AMAZING MASCARPONE PASTA RECIPES – HAPPY MUNCHER
From happymuncher.com
WATCH CRISPY CHEESY SHEET-PAN PASTA BAKE | BON APPéTIT
From bonappetit.com
6 SPRING PASTA RECIPES TO GET YOU OUT OF YOUR BLANKET …
From bonappetit.com
MASCARPONE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
ARTICHOKE PASTA - CULINARY HILL
From culinaryhill.com
You'll also love