LEMON BRAISED ARTICHOKES OVER PASTA
Steps:
- Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve. Preheat the oven to 375 degrees F. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes. Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again. As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid. Michael's Notes: If preparing a larger number of artichokes, just increase the marinade proportionately. Serve them as an appetizer salad on their own with their braising liquid. Make sure to have crusty bread on hand to sop up the juices. Slice or roughly chop and scatter across a cheese pizza. Be sure to drizzle some of the braising liquid on the pizza as well. Roughly chop and add to a risotto at the last minute just to heat through. Add some of the braising liquid, too, to flavor the risotto. Season a nice piece of fish with salt and pepper and place on top of the
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Winnie Onyango
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt next time.
Enike Augustine
[email protected]I've been looking for a good recipe for braised artichokes and this one is perfect. The artichokes were tender and flavorful, and the sauce was delicious. I will definitely be making this again.
Ebenezer Kwarteng
[email protected]This recipe was easy to follow and the results were delicious. I made a few minor changes to the recipe, but it turned out great. I will definitely be making this again.
Ak 999 Khan
[email protected]I'm not a big fan of artichokes, but this dish was surprisingly good. The sauce was very flavorful and the artichokes were cooked perfectly.
Mtshali Menelisi
[email protected]This dish was a bit too tart for my taste. I would recommend using less lemon juice next time.
Mf Parjana
[email protected]I've made this dish several times and it's always a crowd-pleaser. The artichokes are always tender and the sauce is so flavorful. I highly recommend this recipe.
arnulfo encallado
[email protected]This recipe was easy to follow and the results were delicious. I used canned artichokes and they turned out great. I will definitely be making this again.
nakitende margret
[email protected]I made this dish last night and it was amazing! The artichokes were so tender and the sauce was so flavorful. I will definitely be making this again.
Caydon Meisenheimer
[email protected]This dish was absolutely delicious! The artichokes were tender and flavorful, and the lemon-butter sauce was perfect. I served it over pasta, and it was a hit with my family.