MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES
A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!
Provided by mlao77
Categories One Dish Meal
Time 45m
Yield 4-6 1 1/2 cup servings, 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Season the cut-up chicken pieces with the salt and pepper.
- Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
- Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
- Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
- Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
- Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
- Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
- Add the chicken broth and carefully stir the mixture.
- Add the cooked pasta to the chicken and toss carefully.
- Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!
FARFALLE WITH ARTICHOKES, PEAS, FAVAS AND ONIONS
The vegetable ragout that accompanies the farfalle here is inspired by a more labor-intensive, longer-cooking Sicilian spring stew called fritteda. The Sicilian version would also include fennel, and a lot more olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy lidded skillet or Dutch oven. Add the sliced artichoke hearts and cook, stirring, until lightly browned, about 5 minutes. Turn the heat down to medium, add the onions (or scallions) and cook, stirring, until the onions are tender, 3 to 5 minutes. Add the peas and favas, 2/3 cup water and salt to taste and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes, until all of the vegetables are tender. Taste, adjust salt and add pepper to taste. Stir in the mint and remove from the heat, but keep warm while you cook the pasta.
- Bring a large pot of water to a boil, add salt to taste and the pasta. Cook al dente, usually 10 to 11 minutes for farfalle. Add a ladleful of the cooking water from the pasta to the vegetable mixture and drain the pasta. Toss with the vegetables and serve, with Parmesan or Pecorino, or both.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 5 grams, Carbohydrate 91 grams, Fat 7 grams, Fiber 23 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 954 milligrams, Sugar 20 grams
PENNE WITH ARTICHOKES AND MUSHROOMS
Provided by Molly O'Neill
Categories dinner, easy, quick, pastas, appetizer, main course, side dish
Time 20m
Yield Four servings
Number Of Ingredients 7
Steps:
- Heat 2 teaspoons of the olive oil in a large, nonstick skillet over medium heat. Add the shallots and cook until softened, about 2 minutes. Add the mushrooms and cook until tender, about 10 minutes. Stir in the artichoke hearts and cook for 2 minutes. Season with the salt and pepper.
- Meanwhile, bring a large pot of lightly salted water to the boil. Add the penne and cook just until tender. Drain. Place in a large bowl. Toss in the artichoke mixture and the remaining 2 tablespoons of olive oil. Season with additional salt and pepper if needed. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 7 grams, Carbohydrate 117 grams, Fat 9 grams, Fiber 17 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 783 milligrams, Sugar 10 grams
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