Post by marlaoh on Feb 26, 2003 8:29:40 GMT -6
Caputo's Pasta With Braised Artichokes
Presented by Tony Caputo's
Ingredients:
optional (8 baby artichokes, prepared so they are fully edible, see below)
juice of 1 lemon
1/4 cup extra virgin olive oil for braising
6 cloves garlic, sliced thinly
1-28 oz. can artichokes bottoms, drained and thinly sliced
crushed hot red peppers to taste
salt to taste
1 1/2 cups chicken stock
1 T fresh mint, chopped
2 T fresh Italian parsley, chopped
1 lb. pasta, such as orecchiette
1 cup Pecorino cheese, freshly grated
extra virgin olive oil for dressing the pasta
Method:
Heat the olive oil in a large skilled over medium heat, add the garlic and saute for about 2 minutes or until it begins to brown. Add the sliced artichoke bottoms and red peppers, season with salt. Stir well and saute for about 10 minutes or until the artichoke slices get very tender. Pour in 1 cup of the chicken stock, add the mint and parsley and simmer for aoubt 10 additional minutes, adding more chicken stock if necessary to keep artichokes moist.
Meanwhile start a large pot of water and cook the pasta and drain well. Add the whole artichokes to the sauce and allow to warm. Toss the pasta with the sauce and turn onto a serving patter. Tip with pecorino cheese and drizzle of olive oil if desired, serve immediately.
Notes:
Fully edible artichokes: The larger the artichoke the more it needs to be trimmed to make it completely edibleso it is better to start with baby artichokes if they are available. Baby artichokes have no choke in the middle but larger artichokes will need the cneter leaves and chokes removed with a sharp knife. Cut a lemon in half and squeeze the juice into a bowl of cold water, reserving the halves for rubbing the cut surfaces of the artichokes. Snip or break off the outer leaves to expose the leaves the are pale yellow almost to the tip. Cut off the top portion of the artichoke to remove any spikes and tough leaves. Remove the center and the choke if the artichokes are large enough to require it. Cut away the outer surface of the stem with a sharp paring knife and rub all cut surfaces with the lemon. Immerse in the lemon water until cooked. Cook by boiling for about 25 minutes for baby artichokes and longer for larger ones. Immerse in cold water to stop cooking, drain, then drizzle wiht olive oil and refrigerate until needed.
Presented by Tony Caputo's
Ingredients:
optional (8 baby artichokes, prepared so they are fully edible, see below)
juice of 1 lemon
1/4 cup extra virgin olive oil for braising
6 cloves garlic, sliced thinly
1-28 oz. can artichokes bottoms, drained and thinly sliced
crushed hot red peppers to taste
salt to taste
1 1/2 cups chicken stock
1 T fresh mint, chopped
2 T fresh Italian parsley, chopped
1 lb. pasta, such as orecchiette
1 cup Pecorino cheese, freshly grated
extra virgin olive oil for dressing the pasta
Method:
Heat the olive oil in a large skilled over medium heat, add the garlic and saute for about 2 minutes or until it begins to brown. Add the sliced artichoke bottoms and red peppers, season with salt. Stir well and saute for about 10 minutes or until the artichoke slices get very tender. Pour in 1 cup of the chicken stock, add the mint and parsley and simmer for aoubt 10 additional minutes, adding more chicken stock if necessary to keep artichokes moist.
Meanwhile start a large pot of water and cook the pasta and drain well. Add the whole artichokes to the sauce and allow to warm. Toss the pasta with the sauce and turn onto a serving patter. Tip with pecorino cheese and drizzle of olive oil if desired, serve immediately.
Notes:
Fully edible artichokes: The larger the artichoke the more it needs to be trimmed to make it completely edibleso it is better to start with baby artichokes if they are available. Baby artichokes have no choke in the middle but larger artichokes will need the cneter leaves and chokes removed with a sharp knife. Cut a lemon in half and squeeze the juice into a bowl of cold water, reserving the halves for rubbing the cut surfaces of the artichokes. Snip or break off the outer leaves to expose the leaves the are pale yellow almost to the tip. Cut off the top portion of the artichoke to remove any spikes and tough leaves. Remove the center and the choke if the artichokes are large enough to require it. Cut away the outer surface of the stem with a sharp paring knife and rub all cut surfaces with the lemon. Immerse in the lemon water until cooked. Cook by boiling for about 25 minutes for baby artichokes and longer for larger ones. Immerse in cold water to stop cooking, drain, then drizzle wiht olive oil and refrigerate until needed.