ROASTED ARTICHOKE SALAD
This hearty artichoke salad is a must-try spring recipe! The lemony artichokes and a fresh mint pesto fill it with bright flavor, making it fun & satisfying to eat.
Provided by Jeanine Donofrio
Categories Salad
Time 40m
Yield about 2
Number Of Ingredients 20
Steps:
- Preheat your oven to 475 degrees. Trim your artichokes. I love this little animated tutorial). Place artichoke hearts in a bowl of water with sliced lemons (so they don't brown), until you get them into the oven. Brush a small baking dish with 1 tablespoon olive oil. Remove artichokes and lemons from the water, shaking off excess water. Toss artichokes with remaining 2 tablespoons olive oil, salt and pepper. Arrange them, cut side down, along with the sliced lemons, in the baking dish. Roast for 25-30 minutes or until tender. Set aside.
- While your artichokes roast, make the pesto. Combine pine nuts and garlic in a small food processor. Pulse, then add peas, lemon juice and dijon mustard, spinach and mint. Blend until combined. Add olive oil and blend until smooth (or as smooth as you like).
- Assemble the salad with cooked farro, chickpeas, salad greens, feta cheese, and sliced artichoke hearts. Toss with a big squeeze of juice from your roasted lemons and season well with salt and pepper. Add a few dollops of pesto and serve remaining pesto on the side
ARTICHOKE AND PINE NUT PESTO
Here is a delicious and very simple pesto recipe by Gwyneth Paltrow. It's great as a spread for good bread or crackers! I really love this quick and easy pesto. It's a winner!
Provided by LifeIsGood
Categories Spreads
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pulse the first 7 ingredients together in a food processor. Stir in the tarragon and season to taste with more salt and pepper, if needed.
- Enjoy!
PINEAPPLE AND ARTICHOKE PASTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a large pot, cook pasta to al dente, drain and set aside.
- In a large saute pan over medium-high heat, add the olive oil. Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions becomes translucent. Stir in pineapple and cook until it begins to soften.
- Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar. Remove saute pan from the heat, add cooked pasta to saute pan. Pour the extra-virgin olive oil and toss to coat.
- Transfer pasta to a large serving bowl and garnish with cilantro. Serve family style.
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.
SPAGHETTI WITH ARTICHOKES & PESTO
Pesto, pine nuts, Parmesan and artichokes lift this storecupboard supper a little higher
Provided by Sara Buenfeld
Categories Main course, Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
- Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
- Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
- Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.
Nutrition Facts : Calories 565 calories, Fat 24 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 22 grams protein, Sodium 1 milligram of sodium
ORZO WITH ARTICHOKES AND PINE NUTS
Categories Pasta Side Vegetarian Quick & Easy Pine Nut Artichoke Parsley Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 9
Steps:
- Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Drain in a colander.
- While orzo cooks, lightly toast pine nuts in a dry small skillet over moderate heat, stirring, until pale golden, about 2 minutes. Remove from heat and cool 1 minute, then coarsely chop.
- Drain artichoke hearts in a large sieve and rinse well. Pull off leaves from bases of hearts and quarter bases. Rinse leaves and bases well, then drain thoroughly.
- Stir together oil, vinegar, salt, and pepper in a large bowl. Add orzo, pine nuts, artichokes (leaves and bases), parsley, and zest and toss to combine.
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Artichoke and Pine Nut Pesto
Artichoke and pine nut pesto is a tasty and healthy alternative to traditional pesto sauce. This sauce uses artichokes and pine nuts as the primary ingredients and is perfect for people who prefer a vegetarian option. The pesto can be made at home quickly and easily, and it can be added to a variety of dishes to enhance their flavor.Ingredients
To make artichoke and pine nut pesto, you will need the following ingredients:- 3 cups packed fresh basil leaves
- 1 1/2 cups chopped artichoke hearts
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
Instructions
Follow these simple steps to make artichoke and pine nut pesto:- In a food processor, combine the basil leaves, artichoke hearts, pine nuts, Parmesan cheese, garlic, lemon juice, and salt.
- With the food processor turned on, slowly drizzle in the olive oil until the pesto is smooth and well combined.
- Taste and adjust seasoning if necessary.
- Transfer the pesto to a jar, cover with a thin layer of olive oil, and refrigerate until ready to use. The pesto can be stored in the refrigerator for up to 1 week.
Uses
There are endless ways to use artichoke and pine nut pesto. Here are a few ideas:- Spread the pesto on crackers or baguette slices for a quick and easy appetizer.
- Use the pesto as a pasta sauce by mixing it with cooked pasta and some reserved pasta water.
- Spread the pesto on a pizza crust, top it with your favorite toppings, and bake for a delicious pizza.
- Add a spoonful of pesto to soups, stews, or risottos to enhance their flavor.
- Use the pesto as a marinade for grilled chicken or fish.
Conclusion
Artichoke and pine nut pesto is a tasty and healthy alternative to traditional pesto sauce. The combination of artichokes and pine nuts creates a delicious sauce that can be used in a variety of dishes. This pesto is easy to make at home and can be stored in the refrigerator for up to a week. Try it today and elevate your dishes to the next level!Artichoke and pine nut pesto is a delicious and healthy sauce that's perfect for pasta, dips, and sandwiches. Made with fresh artichokes, pine nuts, garlic, and parmesan cheese, this pesto is packed with flavor and healthy ingredients. However, preparing this dish can sometimes be a challenge. In this article, we will share some valuable tips to make the perfect artichoke and pine nut pesto recipe.
Selecting and Preparing Artichokes
The key to making tasty artichoke and pine nut pesto is using fresh, high-quality artichokes. To select fresh artichokes, look for ones that have tightly packed leaves and feel heavy for their size. Avoid artichokes that have dry or wilted leaves.
When preparing your artichokes, remove the tough outer leaves until you are left with the tender inner leaves. You can then trim the stem and cut off the top third of the artichoke. Artichokes are notorious for browning quickly after being exposed to air, so it is best to work with them one at a time to prevent discoloration.
Toasting and Storing Pine Nuts
Pine nuts are an essential ingredient in artichoke and pine nut pesto recipes, and toasting the pine nuts gives them a sweet, nutty flavor. When toasting pine nuts, heat them in a dry pan over medium heat, and stir them constantly until they are a light golden brown. Be careful not to burn the pine nuts as they can quickly go from brown to burnt!
When storing pine nuts, keep them in an airtight container in the refrigerator or freezer. This will help to prevent them from going rancid and keep them fresh for future use when making your artichoke and pine nut pesto recipe.
Using the Right Equipment
Having the right equipment makes making artichoke and pine nut pesto recipes a lot easier. A food processor is the most efficient tool to use when making pesto, as it makes quick work of blending all the ingredients together. If you don't have a food processor, you can use a blender, but you may need to add more liquid to get the desired consistency.
Another important tool is a sharp knife for slicing the artichokes and chopping the garlic. Dull knives can make these tasks more difficult, and can also crush the garlic, which can affect the flavor of your pesto.
Choosing the Right Cheese
When making artichoke and pine nut pesto, you will need to use parmesan cheese. However, not all parmesan cheese is created equal. Look for a high-quality parmesan cheese that is aged at least two years, and avoid pre-grated cheese as it can contain anti-caking agents that can affect the texture of your pesto.
When grating your cheese, use the smallest holes on your grater to achieve a fine, grainy texture. This will help the cheese blend well with the other ingredients in your pesto, and give your pesto a smooth consistency.
Balancing Flavors
When making artichoke and pine nut pesto, it is important to balance the flavors. The garlic can be overpowering if you use too much, while the artichokes can be bland if not seasoned properly. Add salt and freshly ground black pepper to taste, and adjust the amount of garlic to your preference.
If your pesto is too salty or sharp, add a little extra olive oil or a splash of lemon juice to mellow out the flavors. You can also add a pinch of sugar to counteract any bitterness from the artichokes.
Conclusion
With these valuable tips, you can now make the perfect artichoke and pine nut pesto recipe. Remember to choose fresh, high-quality ingredients, use the right equipment, and balance your flavors to achieve the best results. This pesto sauce is perfect for a healthy and delicious meal that the whole family will enjoy.