Cavatelli Salad With Artichokes And Goat Cheese Recipes

CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Cook pasta in a large pot of boiling water until al dente (or according to package directions). Drain in a colander and rinse under cold water.
• Whisk together oil and vinegar in a small bowl. Pour over pasta and toss to coat.
• Add tomatoes, artichokes, olives, green onions, garlic and basil. Toss to coat. Season generously with salt and pepper (or to taste).
• Add goat cheese and mix gently until melted. Serve immediately or at room temperature.

CAVATELLI SALAD WITH ARTICHOKES AND GOAT CHEESE

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water; drain well. Transfer to large bowl.
• Whisk oil and vinegar in small bowl to blend. Pour over pasta and toss to coat. Add tomatoes, artichokes, green onions, and basil; toss to coat. Season generously with salt and pepper. Cover and refrigerate pasta salad at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Mix goat cheese into salad. Serve cold or at room temperature.

GREEN SALAD WITH GOAT CHEESE, ARTICHOKE HEARTS AND MIGAS

Steps:

• Combine artichoke hearts, 6 tablespoons oil, 2 minced garlic cloves and 1 tablespoon oregano in medium bowl. Refrigerate at least 2 hours and up to 6 hours, tossing occasionally.
• Heat remaining 6 tablespoons oil in heavy large skillet over medium-high heat. Add prosciutto; stir 2 minutes. Add bread pieces; stir to coat with oil. Mix in remaining 2 garlic cloves and 2 tablespoons oregano. Reduce heat to medium-low; stir until bread pieces begin to brown and are crisp on edges, about 10 minutes. Remove from heat. Season with pepper; sprinkle lightly with salt.
• Place romaine, arugula, red onion and vinegar in large bowl. Add artichoke mixture; toss to blend. Season salad to taste with salt and pepper. Spoon bread mixture over center of salad. Sprinkle with goat cheese.

ARTICHOKES WITH GOAT CHEESE

Steps:

• Bring large pot of water to boil. Add 2 tablespoons lemon juice to water. Add artichokes and cook until tender, about 25 minutes. Drain well. Cool completely. Using small spoon and keeping artichokes intact, carefully remove tiny center leaves and chokes.
• Mix goat cheese, cream, 2 teaspoons thyme and garlic in small bowl. Season to taste with salt and pepper. Spoon mixture into center of artichokes, dividing equally. Place each artichoke in center of square piece of foil large enough to cover artichoke completely. Gather foil up around artichoke, twisting top of foil to secure. (Can be prepared 1 day ahead. Refrigerate.)
• Preheat oven to 400°F. Place artichokes on baking sheet and bake until heated through, about 15 minutes. Melt butter in heavy small skillet. Add olive oil and remaining 6 tablespoons lemon juice and bring to simmer. Remove from heat and stir in remaining 1 teaspoon thyme. Season to taste with salt and pepper. Unwrap artichokes. Place each in center of plate. Drizzle butter mixture around each and serve.