Artichoke Stew With Pine Nuts Recipes

ARTICHOKE STEW

Steps:

• Fry onion in some oil, add over it the ground meat and mix well until the meat becomes brown in color.
• add over them the diced tomatoes and mix them till the tomatoes gets cooked and juices get out.
• dissolve the tomato paste in 1/2 cup of water and add it to the mixture and add the remaining 1 cup of water.
• add salt and all spice and black pepper.
• add the diced carrots which should be previously boiled.
• add the diced artichoke hearts (cut every heart into four pieces).
• if water is less add more water to adjust it.
• adjust the salt to taste.
• fry the pine nuts in some olive oil till they become reddish in color and add it over the stew.
• Serve with rice.

PAN-FRIED ARTICHOKES WITH BASIL AND PINE NUTS

Steps:

• Trim the stalk of each artichoke, leaving about 4 centimetres still attached to the artichoke.
• Peel the remaining stalk and remove the tough outer leaves and discard them.
• Blanch the artichokes in water with lemon juice and a little salt.
• Cook for 5 minutes or until just tender.
• Drain.
• Cut the artichokes into quarters lengthwise, and set aside.
• Heat the oil in a sauté pan over a medium heat, add the garlic and cook until golden.
• Add the artichokes and sauté until the outsides are just browned.
• Stir through the basil leaves and pine nuts and serve.

ORZO WITH ARTICHOKES AND PINE NUTS

Steps:

• Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
• While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
• Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
• Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.