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
CRAWFISH AND ARTICHOKE APPETIZER
Make and share this Crawfish and Artichoke Appetizer recipe from Food.com.
Provided by mklein50
Categories Crawfish
Time 35m
Yield 2 1/2 cups as a dip, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small skillet, sauté crawfish tails in butter or olive oil for about 2 minutes to until warm--Do not overcook.
- In a bowl, combine crawfish, pan juices, artichokes, mayonnaise, cream cheese, Asiage cheese, and salsa.
- Stir in green onions.
- Pour into a greased casserole dish and bake at 350 degrees for about 20 minutes or until hot.
- For low carb eaters, serve with low card crackers or chips or over low carb pasta.
- For others, serve as a dip on crackers or as a topping for pasta.
Nutrition Facts : Calories 354.4, Fat 21.4, SaturatedFat 8.2, Cholesterol 159.9, Sodium 874.5, Carbohydrate 20.8, Fiber 5.8, Sugar 4, Protein 22.7
FARFALLE WITH ARTICHOKES, MUSHROOMS AND POTATOES
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring six quarts of water to a boil. While it is coming to a boil, trim the artichokes. Slice off the top half-inch and slice the stem flush with the bottom. Pull off the two or three outermost layers of leaves, exposing tender, yellowish leaves. Quarter the artichokes vertically. As the artichokes are trimmed, toss them in a bowl with the lemon juice.
- When the water is boiling, add the artichokes and potatoes and simmer about 20 minutes, until both are tender. Scoop them out of the water with a skimmer or a slotted spoon and add the farfalle to the water. Increase the heat and boil the farfalle about eight minutes, until it is just tender. Drain it when it is done, retaining about a cup of the cooking water. Toss the pasta with one-third cup of the water to keep it moist.
- Meanwhile, quarter the potatoes. Slice the mushrooms.
- Heat the oil in a large, heavy skillet, add the mushrooms and garlic and saute over medium-high heat about 10 minutes, until the mushrooms have wilted. Add the artichokes and potatoes and stir over medium heat a few minutes, then season lightly with salt and pepper. Stir in the stock and soy sauce. Add the cooked farfalle and toss all the prepared ingredients together. Check seasonings, adding more salt and pepper if necessary. Add additional cooking liquid if the mixture is too dry.
- Transfer everything to a warm serving bowl, sprinkle the basil on top and serve with Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 6 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 535 milligrams, Sugar 3 grams
FARFALLE WITH CRAWFISH AND ARTICHOKES
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 20m
Yield Four servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add farfalle and cook until al dente. Drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Add jalapenos, parsley and artichokes and cook for 3 minutes, stirring often. Stir in the crawfish tails, cover and cook until heated through, about 4 minutes. Toss in tomatoes and 6 tablespoons of mint and cook for 1 minute.
- Place the pasta in a large bowl and toss in the crawfish mixture. Add the lemon juice, salt and pepper and mix well. Divide among 4 plates and garnish with the remaining parsley and mint. Serve immediately.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 3 grams, Carbohydrate 95 grams, Fat 5 grams, Fiber 8 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 591 milligrams, Sugar 5 grams
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