Artichoke Orzo

One item I always make sure I have in my pantry is orzo pasta.  In my opinion orzo is the most versatile pasta on the planet.  From breakfast to dinner, plain or mixed with veggies, there's so much you can make in just a matter of minutes!  Artichoke orzo is table-ready in under 20 minutes!  If you don't like artichokes,  just add your favorite vegetable.  It's especially good with roasted red peppers or asparagus, too.

Artichoke Orzo

1 Tbsp olive oil

1/2 onion, chopped

1 clove garlic, chopped

2 button mushrooms, thinly sliced

1 1/2 cups frozen artichokes, chopped (no need to completely thaw)

1/4 cup chicken broth

1 tsp lemon zest

1 cup orzo

grated Parmesan cheese (for garnish)

First, cook the orzo in boiling salted water (according to directions).  Reserve 2 ladles of pasta water, drain and set aside. 

In a skillet, add the olive oil and heat to medium.  Add the onion, mushrooms, garlic and cook until onion softens.  Add the artichokes and continue to cook for about 3 minutes, while adding the broth.  Add the orzo and mix well, reduce the heat to low, add the lemon zest and enough reserved pasta water to moisten (you may or may not use both ladles).

To serve, sprinkle on some Parmesan and I like to add more heat with the addition of red chili flakes.  

Whole Wheat Pasta with Shrimp and Artichoke Hearts

Whole wheat pasta appears on my bucket list.  I wanted to make a more wholesome, healthy version of pasta this time around.  The taste was nuttier and texture a bit dense.  But, when you're craving ANY pasta dish, this satisfies!  To finish it off, I added shrimp, artichoke hearts, garlic and mushrooms.  Not bad!

I'm fortunate enough to have a Kitchen aid  mixer with all the pasta rollers and cutters (bells & whistles).  Hand rolling is not for me!  Lately the two most used gadgets in my kitchen are my food processor and my kitchen aid mixer.  Everything else I could live without (I think.)  Ready to make some whole wheat pasta?  Let's do it!

Ingredients:

1 1/2 cups whole wheat (I used white whole wheat this time)

1/2 cup regular flour

1/4 tsp salt

3 eggs (room temperature)

1 Tbsp olive oil

In the food processor add the flours and salt and pulse.  Then add the eggs and pulse.  The mixture will not "come together" until you start adding some oil.  Depending on the weather (seriously) you may need to add a bit more oil.

Turn the dough out onto a floured board.  You should be able to form it into a ball.  Knead slightly and then form into a disk.  Wrap in plastic wrap and refrigerate for about 30-40 minutes.  It will be easier to work with.

For this recipe I only used 1/3 of the dough.  To roll, first I cut smaller pieces, rolled with a rolling pin (a 2 x 4 inch size is good)  so it would fit into the pasta roller attachment.  Pass the dough through on #1 setting.  It will knead and roll.  Pass through again, then bump up the setting to 2, 3, 4, 5, and finally #6.  The strip will get wider and thinner with each pass.

As I do each one I lay the strips onto a floured tea towel.  Now, you change attachments to the cutter. You can choose spaghetti, fettuccine or leave them alone for lasagna noodles.  I did fettuccine.  As the strip gets cut, cradle and twist into "nests" and lay them back on the floured tea towel.  

You can cook them immediately or freeze for later.  If cooking now, they only take a fraction of the time the dried noodles take.  Usually only 2-3 minutes.  I prepared the shrimp/artichoke "sauce" right before.  The pasta needs your undivided attention!

The sauce is only a mixture of garlic, olive oil, artichokes, mushrooms sauteed, then throw in the shrimp.  Cook until done.  Add the pasta with a bit of pasta water and maybe a bit more olive oil (only to moisten)  Lately, I've been substituting broth instead of oils.  It works!

NOTE:  I guess you've noticed, this is not for beginner's.  Give it a try though.....fresh pasta is always better!

Chicken with Artichokes and Lemony Capers

If I had to choose my favorite vegetable, it would probably be artichokes.  But, sometimes the tedious routine of peeling one leaf after the next until you reach the heart can turn most people off.   It's like waiting in line for a Disneyland ride.  By the time you reach the front of the line your enthusiasm has waned a bit.   Don't even mention how long it takes to cook these prickly globes, unless you have a pressure cooker.  I don't.

Fortunately old Trader Joe has packages of frozen artichoke hearts that get an A+ in my book.   These can be thrown into soups, stews, salads and, of course, this chicken dish.  Add a few other ingredients and you have a very flavorful sophisticated meal!

NOTE:  I used skinless, boneless chicken thighs and cut them in the middle, where there is an indent from the  de-boning process.  This allows for a more even cooking and a nicer presentation, too.

Chicken with Artichokes

4 boneless, skinless chicken thighs (now 8 pieces)

1 Tbsp vegetable or olive oil

3/4 cup flour

1/2 tsp salt

1/2 tsp paprika (optional)

1 tsp garlic powder

1 Tbsp lemon zest

Heat a large 12 inch skillet on medium heat.  Put the flour, salt, paprika, garlic and lemon zest in a pie plate and blend well.  Dredge the chicken thighs on both sides in this dry mix.  Brown on both sides in the skillet.  Remove the chicken and set aside.

Remaining ingredients:

12 oz bag of frozen artichoke hearts

1/2 shallot, thinly sliced

1/4 cup white wine

2 Tbsp lemon juice

1/2 cup chicken broth

1 Tbsp capers

Put the artichokes and shallots into the pan and heat on medium until just defrosted.  Add the wine, lemon juice and chicken broth, bring it to a boil and stir.  Add the chicken back in. Reduce the heat to simmer (low), cover and cook for about 10 minutes.  When done remove all to a serving plate and sprinkle on the capers.  Yum!  Serves 4.

Artichoke Baked Rotini - April Pasta of the Month

Because I'm ALWAYS trying to eat right and better, I opted to make a pasta dish with whole wheat pasta.  I've tried several brands over the years and most brands  never "turned me on".  So, either my tastes are changing or the food companies are improving their alternative pastas.    Instead of it tasting healthy (dry and unappealing) this pasta had a nice nutty flavor to it.  Of course, it helps when you add cheese!  Everything tastes better with cheese!

My artichoke baked rotini is also meatless, so I'm already headed on the right track to better health, right?  You can prepare it ahead of time and bake at a later date....for company.  But, it doesn't take long to throw it together for your family during the week!

Ingredients:

2 cups whole wheat pasta (dry)

boiling pasta water

salt and pepper

1/2 chopped or sliced onion

2 garlic cloves, chopped

1 handful of basil, chopped

1 roasted red pepper, chopped

1 12 oz bag of artichoke hearts (frozen Trader Joes are excellent)

1/3 cup bread crumbs, seasoned

4 oz mascarpone cheese

1/3 cup Parmesan cheese, grated

Preheat oven to 375 degrees.  Boil water for pasta and cook rotini until al dente.  Drain, reserving some pasta water for later, and set aside in the large pan.

In a large skillet, saute onion in a little olive oil and then add the garlic, red peppers, basil, artichokes  and cook together for about 5-6 minutes.  Add the skillet contents to the pasta along with breadcrumbs, mascarpone and most of the Parmesan.   Mix well,  salt and pepper to taste.  You may need to add some of the pasta water to get a creamier consistency.   Pour into a 9x13 baking pan.  Sprinkle with more Parmesan.   Cook uncovered in the oven for about 20 minutes.  You can add more mascarpone for a creamy pasta, but it was nice the way it was.  Enjoy!

Artichoke Pesto

Why not "shake it up" a bit.  Pesto doesn't have to be so traditional, especially when you don't have the right ingredients.  I adapted this pesto recipe from Giada's  book, "Everyday Pasta".   I switched out the frozen artichokes for well drained canned variety and used pecans instead of walnuts...why not?

Pesto goes a long way. Not only does it make a quick meal mixed in pasta, but you can use it to garnish chicken, steak or prawns, or use as a spread on a sandwich or pannini.   It freezes very well for future use.  So, give it a try...

Ingredients

1 can of artichoke hearts, with or without leaves, drain and rinse well

1 cup Italian parsley

1/2 cup pecans or walnuts, toasted or not

zest and juice of one lemon

1 garlic clove

1/4 tsp salt

1/4 tsp pepper

3/4 cup extra-virgin olive oil

2/3 cup Parmesan cheese

In a food processor combine all the ingredients except the oil and cheese.  Pulse to mix, scraping the sides a few times.  Drizzle in the olive oil while mixing.  Mix the cheese in and serve over warm pasta or store in small portion size freezer containers.  If freezing, you may need to add a drizzle of olive oil after thawing.  Enjoy!

NOTE:  I used less salt and pepper than the recipe called for.  You can always add more to taste.

Pasta of the Month - A for Artichokes

This pasta has everything you need.  A little crunch from the walnuts, an earthy goodness you get from the garlic, cheese and sun dried tomatoes and the main ingredient, artichokes.  Originally from California, I grew up on artichokes.   My mom used to stuff the leaves with a combination of raisin bread and Roquefort cheese.  So good.

When my husband and I moved to Colorado, (we lasted only 13 months) finding fresh artichokes were difficult.  I remember, at the checkout, the checker asked what they were and how did I cook and eat them.  I assumed everyone knew what an artichoke was.

Living in Nevada, artichokes are "like a box of chocolates, you never know what you're gonna get"!  It seems that sometimes they're flavorful and other times they're dry and tasteless!  So, to still get my dose of artichokes without the guessing games, I resort to canned or frozen when they aren't in season.  This is one of those "keeper" recipes that I'll make over and over.

Ingredients: (4-6 servings)

1/2 box or 1/2 lb pasta (I used bow ties or farfalle)

1/2 cup sun dried tomatoes, sliced

3 cloves of garlic, minced

1/4 cup olive oil

 12 oz bag of frozen artichokes, cut up.

1/2 cup walnuts, toasted or not, coarsely chopped

2 T fresh basil, chopped

a dash of red chili pepper flakes

2 ladles of pasta water

1 cup Parmesan cheese, grated

Boil water for the pasta in a large pot.  In a large skillet, saute the garlic, sun dried tomatoes, red pepper flakes, and artichokes in 1/2 of the oil.  Continue to cook on medium heat until the artichokes are cooked through.    When the pasta is cooked, reserve 2 ladles of water and drain.  Add the pasta and pasta water to the skillet.  Add the basil, cheese and the remainder of the oil.  Stir well and serve with the walnut garnish. (you can mix a few of them in, too)  Optional:  a squeeze of lemon and a drizzle of olive oil before serving is good, also!  Enjoy...this is an easy one.

Springtime Artichokes - An Easter Treat

I grew up eating strange vegetables like artichokes.  Being from California, they were plentiful come Springtime.  I still can't get enough of them.   The first ones were dipped in melted butter; then came mayonnaise.   Was that the french influence creeping in?    My mother made a great stuffed artichoke with Roquefort and raisin bread.  I need that recipe!  

 When I met my wonderful husband, a whole "new way" of eating came to the table.    Instead of the large artichoke, I was introduced to carciofi,  fried in batter and sprinkled with salt.  As fast as my mother-in-law made them, they would disappear.  When the remains were placed upon the table you had better hurry to get a taste.  With such a large family, those little carciofi went quick!

Several years ago I came up with an easier method to cook these wonderful veggies.  I'm sure they're slightly heathier , too!   Give them a try if you've never had them!  Purchase the small baby artichokes.  Some stores package them 9-12 per container.  Fair warning:  If you have a large family buy more that one package!

Peel the outer leaves down until you see the softer shell.  Cut the stem end off and cut about 1/4-1/2 inch from the top portion.   Take each choke and slice lengthwise into possibly 3 pieces, if not 2.   Have a bowl of lemon water handy to place them in while cutting them all.  This is so they won't get too brown. 

Soaking in the lemon water bath

In a large skillet melt 2 Tbsp butter and 2 Tbsp olive oil.  Drain and dry the "chokes" and place them in the skillet with a little salt and pepper.  Saute and stir for 10 minutes on medium heat.  Add 1 clove of garlic (minced), 1/2 cup Parmesan (grated)  and 1/4 -1/2 cup of chicken or vegetable broth.

Almost done!

  Continue to cook and stir for another 10-15 minutes.  Serve with a little more Parmesan topping if you wish.   Mangia!

Just pop them in your mouth as appetizers.  These are also great tossed into  a simple pasta dish!