Burdock Artichokes And Peas Pasta Recipes

SPAGHETTI WITH PROSCIUTTO, PEAS AND ARTICHOKES

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the shallot and rosemary and cook, stirring occasionally, until the shallot is slightly softened, about 2 minutes. Add the artichoke hearts, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 2 minutes.
• Reduce the heat to medium and add the wine; cook, stirring occasionally, until evaporated slightly, about 1 minute. Add the heavy cream and bring to a boil, stirring occasionally. Continue to cook until the sauce thickens slightly, about 1 minute. Stir in the fontina and cook until the sauce is thick and creamy, about 1 minute. Add the prosciutto.
• Reduce the heat to low and add the spaghetti to the skillet along with the peas and Parmesan. Stir until well coated, adding the reserved cooking water as needed to loosen. Season with salt and pepper.

CHICKEN 'N RICE CASSEROLE (WITH ARTICHOKES AND PEAS)

Steps:

• Heat a tablespoon of oil in a 5 qt Dutch oven and add chicken.
• Lightly salt and pepper chicken, then cook until lightly browned on each side.
• Remove chicken from pan.
• Add another tablespoon of oil to Dutch oven and add onion, garlic and rice and saute until rice is lightly browned.
• Add broth and next 4 ingredients and bring to a boil.
• Add chicken back to pot and top with tomatoes and artichokes.
• Bake uncovered at 400 degrees for 45 minutes and stir about mid point.
• Add frozen peas, cover casserole and cook 5 to 10 more minutes or until liquid is absorbed.

ROASTED ARTICHOKES WITH RICOTTA AND PEAS

Steps:

• Heat oven to 375 degrees.
• 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. Slice artichoke lengthwise into quarters; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Put the quarters in the lemon water and leave them there as you cut remaining artichokes.
• Drain the artichokes, shaking them well to remove excess water. On a rimmed baking sheet, toss artichokes with oil and salt. Roast until golden and tender, 25 to 35 minutes, tossing them halfway through.
• Meanwhile, bring a medium pot of salted water to a boil. Slip in peas; cook for 1 to 2 minutes until tender, then drain.
• In a medium bowl, stir together ricotta, lemon zest and kosher salt to taste. Spread out on a plate, and top with peas, artichokes, mint, flaky sea salt and lemon juice to taste. Drizzle generously with olive oil. Serve with crostini if desired.

BURDOCK, ARTICHOKES AND PEAS PASTA

Steps:

• Soak julienned burdock in enough water to cover plus 1-2 tsp balsamic vinegar for at least 30 minutes.
• Cook and strain pasta.
• Drain the burdock.
• Heat a large frying pan over medium-high heat and sauté shallots, garlic, lemon zest and burdock in the olive oil until shallots and garlic are softened and lightly golden.
• Add artichoke hearts, peas, basil and butter and continue to cook for about 5 more minutes.
• Add broth and a splash of balsamic vinegar and cook at a quick simmer until sauce is slightly thickened, about 5 more minutes.
• Add salt, pepper and pepper flakes to taste.
• Combine with pasta in a large bowl or pot or serve over pasta.
• Serve with a little more balsamic vinegar if desired and pecorino-romano cheese.
• For vegetarian do NOT use chicken broth.