Baby Artichoke Carbonara Recipes

BABY ARTICHOKE CARBONARA

Steps:

• Mix the water and lemon juice in a large bowl. Trim the stem and out layers of the artichokes, leaving only the yellow center of the artichokes.Trim the green tips off the top. Cut the artichokes in half and soak in the water mixture.
• Heat olive oil in large frying pan on med-high heat. At the same time bring water to boil to cook the spaghetti.
• Sautee the onions, garlic and bacon until the bacon is crispy. Add the artichokes (well drained) and lower heat to medium. Continue to cook for about 10 minutes or until artichokes are tender.
• Meanwhile cook pasta until al dente, drain and set aside.
• Whisk the eggs and cheese together.
• Once artichokes are tender add the pasta to the frying pan and stir. The stir in the egg mixture, continue to stir until the eggs are cooked.
• Season with salt and pepper and serve.

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
• Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
• To serve, top with the cheese and garnish with the parsley.

ARTICHOKE CARBONARA

Steps:

• Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.
• While the pasta cooks, make the sauce: Cut the guanciale into 1/4-inch-thick slabs and then 1-inch-long strips. Add 2 tablespoons of olive oil to a large, deep skillet and heat over medium. Add the guanciale, reduce the heat to low and allow the guanciale to render until crisp, stirring occasionally, about 5 minutes. Remove the guanciale from the skillet and reserve. Remove 1 tablespoon of the guanciale drippings to a small bowl and set aside.
• Add the artichokes to the skillet and cook until warmed, stirring carefully so they do not break apart. Stir in the cooked guanciale.
• Add the egg yolks, the cheese, 1 teaspoon salt and a few grinds of pepper to the small bowl with the reserved guanciale drippings and stir until combined.
• Reserve 1 cup of pasta water, then, using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the artichokes and guanciale.
• While whisking, slowly drizzle 1/4 cup of the reserved pasta water into the egg mixture until combined.
• Remove the pasta from the heat and add the egg mixture, tossing vigorously to coat. Add more reserved pasta water incrementally until the sauce is smooth and creamy.
• Divide the pasta among bowls and top with more grated cheese. If desired, place a raw egg yolk on top of each pasta nest. Top with a sprinkle of salt and pepper, and a drizzle of olive oil to finish.

BABY ARTICHOKE GRATIN

Steps:

• Preheat the oven to 375F.
• Clean the artichokes by peeling the stems, chopping off the top third, and peeling off the outer, tough leaves.
• Keep the prepared artichokes in a bowl of water with a little lemon added to prevent discoloration while you finish cleaning the rest.
• In a small gratin dish large enough to hold them all, add the artichokes, the garlic, olive oil and white wine.
• Add a little water if needed to bring the level up to almost cover the artichokes, cover, and then bake them in the preheated oven until they are tender.
• Usually this will take between 20 to 30 minutes.
• Remove the artichokes from the oven, and increase the temperature to 425F.
• Pour off any excess liquid from the cooked chokes, and set aside.
• Mix together the ingredients listed for the topping, and sprinkle this over the artichokes in the casserole dish.
• Drizzle on a little additional olive oil, and bake the archokes just until the topping becomes golden brown.
• Serve immediately, or at room temperature.

ARTICHOKE HEART AND ANCHOVY CARBONARA

Steps:

• Boil water in a large pot for the pasta.
• When it reaches a boil, add salt to the pot, then add the pasta and stir.
• Meanwhile, heat a large skillet over medium.
• Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally.
• In a small bowl, beat the eggs well.
• Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
• Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
• Drain the artichoke hearts.
• Add the butter to the anchovies and stir.
• When the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. If you drain the pasta, reserve some of their liquid.
• Turn off the heat under the skillet.
• Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
• Add the artichoke hearts the the pasta and mix.
• Mix around for a few minutes until the egg has cooked and coated the pasta.
• Check the seasoning and add salt or pepper if needed.
• Serve as is or with extra cheese and pepper.
• Enjoy!

PAPPARDELLE WITH LEMON, BABY ARTICHOKES, AND ASPARAGUS

Steps:

• Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
• Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1/2 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
• Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
• Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.