Best 3 Fresh Sauce With Artichokes And Pine Nuts Recipes
Unleash your culinary talents and embark on a delightful journey to create a fresh sauce with artichokes and pine nuts, a vibrant and flavorful sauce that will transform your pasta dishes into culinary masterpieces. With its vibrant green hue, this sauce bursts with a symphony of flavors, combining the earthy notes of artichokes, the nutty sweetness of pine nuts, and the tangy brightness of lemon.
Here are our top 3 tried and tested recipes!
SUN-DRIED TOMATO PESTO PASTA
Sun dried tomato pesto pasta is a creamy vegan pesto sun-dried tomato sauce over whole grain pasta with artichokes, pine nuts, and fresh herbs.
Provided by Erica
Categories Main Course
Time 20m
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
Nutrition Facts : Calories 1016 kcal, Carbohydrate 69 g, Protein 18 g, Fat 78 g, SaturatedFat 20 g, Sodium 845 mg, Fiber 10 g, Sugar 14 g, UnsaturatedFat 7 g, ServingSize 1 serving
PENNE AND ARTICHOKE HEARTS WITH GORGONZOLA SAUCE
The reworking of a recipe I got from someone else that I tweaked beyond all recognition... My serving size is pretty small because I like to enjoy pasta as a course rather than as the huge main focus of a meal. This is also a brilliant sauce to serve over gnocchi, if you feel so inclined, and I often do.
Provided by drbecca26
Categories Penne
Time 27m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Boil water for pasta and cook according to package directions, reserving some of cooking water when draining.
- While pasta is cooking, heat olive oil in large skillet over medium heat.
- Add garlic and saute for 1 to 2 minutes.
- Drain artichoke hearts well, add to skillet and saute 3 to4 minutes.
- Add cheese and heavy cream. Simmer a few minutes until cheese melts.
- Season with black pepper, onion powder and red pepper then set aside.
- Add hot, drained pasta to sauce mixture, thinning if needed with pasta cooking liquid.
- Toss with minced parsley then transfer to serving vessel.
- Top with toasted pine nuts then serve at once.
ARTICHOKE STEW WITH PINE NUTS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- In a glass or ceramic bowl, combine the vinegar and the water. Remove the outer leaves from each artichoke and trim the tops and bottoms. Lay the artichoke on its side and, with a small sharp knife cut away from the bottom towards the top on a slant, to form points. The edges should look scalloped, the bottoms rounded, and the tops pointed. As you trim each artichoke, place it in the bowl of acidulated water to stop it from discoloring.
- In a large nonmetal saucepan, heat the olive oil over medium low heat. Add the bacon and cook for about 10 minutes, stirring occasionally, until golden. Pour off all but about 1 1/2 tablespoons of fat from the pan and discard it. Add the onion and cook for 6 to 7 minutes more, until softened, then add the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes to the pan and increase the heat to medium. Cook for 10 to 15 minutes, until all the liquid has evaporated. Add the broth, salt, and pepper and bring the liquid to a boil. Drain the artichokes well and add them to the pan. Reduce the heat so that the liquid is simmering and cook for about 25 to 30 minutes, covered. Transfer the artichokes to a serving dish and keep warm in a low oven. Increase the heat to high and boil the sauce until it has reduced to about 1 cup. Taste for seasoning and then pour the sauce over the artichokes. Squeeze some lemon juice evenly over the artichokes, scatter the toasted pine nuts over the top, and serve.
Tips:
- Use fresh artichokes: Fresh artichokes have a sweeter, more delicate flavor than canned or frozen artichokes. If you can't find fresh artichokes, you can use canned or frozen artichokes, but be sure to drain and rinse them well before using.
- Trim the artichokes properly: To trim artichokes, first cut off the stem. Then, use a sharp knife to cut off the thorny leaves. Finally, use a spoon to scoop out the fuzzy choke from the center of the artichoke.
- Cook the artichokes until they are tender: Artichokes should be cooked until they are tender but still have a slight bite to them. You can cook artichokes in a variety of ways, including boiling, steaming, and roasting.
- Use good quality olive oil: Olive oil is a key ingredient in this sauce, so be sure to use a good quality extra virgin olive oil.
- Add the pine nuts at the end: Pine nuts can burn easily, so it's best to add them to the sauce at the very end of the cooking process.
Conclusion:
This fresh sauce with artichokes and pine nuts is a delicious and versatile sauce that can be used on a variety of dishes. It's perfect for pasta, chicken, fish, and vegetables. The sauce is also a great way to use up leftover artichokes. So next time you have some artichokes on hand, be sure to try this recipe!
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