Best Artichoke Carbonara Recipes
ARTICHOKE CARBONARA
Steps:
- Directions Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil for pasta. Add the penne, and cook until al dente. Meanwhile, in an -11-- or -12--inch -cast--iron (or nonstick) skillet, heat the olive oil over -medium--high heat. Add the artichokes, and cook until they begin to soften, about 5 minutes. Add the peas, and ladle in 1 cup of pasta water. Season with ½ teaspoon salt and the -red--pepper flakes, cover, and simmer until vegetables are very tender, about 5 minutes more. Uncover, and raise the heat to cook away any excess liquid; there should be just enough liquid to coat the bottom of the pan. While the vegetables cook, whisk together the eggs, ¼ cup of the grated cheese, the cream, and the remaining ¼ teaspoon salt in a medium bowl. Butter a medium-sized baking pan. When the vegetables and pasta are ready, scoop the pasta into the skillet with a spider, and toss to combine. Remove from heat, and let cool for a minute; then stir in the egg, cheese, and cream mixture. Set all in the buttered baking dish. Sprinkle with the remaining ¾ cup grated cheese, and bake until set and crusty, about 20 minutes. Cool for a few minutes before serving.
ARTICHOKE HEART AND ANCHOVY CARBONARA
This recipe came about because my partner loves carbonara but I don't eat pancetta. The anchovy flavor is quite mild, but if you are an anchovy fan (like me) you could certainly double the amount. This is not a typical carbonara but the method is pretty much the same. You could also make this with other types of pasta. I use frozen artichoke hearts that are quartered, but marinated ones could be used as well. I hope you like this recipe as much as we do!
Provided by Anita de la Costa
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil water in a large pot for the pasta.
- When it reaches a boil, add salt to the pot, then add the pasta and stir.
- Meanwhile, heat a large skillet over medium.
- Cut the anchovies in half and add them with their oil to the skillet. Stir occasionally.
- In a small bowl, beat the eggs well.
- Mix the shredded cheese and about 1/2 teaspoon of black pepper into the eggs.
- Defrost the artichoke hearts according to the package or by microwaving them with a bit of water in a covered bowl.
- Drain the artichoke hearts.
- Add the butter to the anchovies and stir.
- When the pasta is still quite al dente (about 1-2 minutes from being done), fish the noodles out of the pot and put them into the skillet with tongs. If you drain the pasta, reserve some of their liquid.
- Turn off the heat under the skillet.
- Add the egg/cheese/pepper mixture to the pasta in the skillet and mix well.
- Add the artichoke hearts the the pasta and mix.
- Mix around for a few minutes until the egg has cooked and coated the pasta.
- Check the seasoning and add salt or pepper if needed.
- Serve as is or with extra cheese and pepper.
- Enjoy!
Nutrition Facts : Calories 664.2, Fat 19.1, SaturatedFat 9.4, Cholesterol 202.1, Sodium 763.3, Carbohydrate 92.5, Fiber 7, Sugar 2.4, Protein 30
BABY ARTICHOKE CARBONARA
Make and share this Baby Artichoke Carbonara recipe from Food.com.
Provided by Chef Jean
Categories Low Cholesterol
Time 1h5m
Yield 2 large servings, 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the water and lemon juice in a large bowl. Trim the stem and out layers of the artichokes, leaving only the yellow center of the artichokes.Trim the green tips off the top. Cut the artichokes in half and soak in the water mixture.
- Heat olive oil in large frying pan on med-high heat. At the same time bring water to boil to cook the spaghetti.
- Sautee the onions, garlic and bacon until the bacon is crispy. Add the artichokes (well drained) and lower heat to medium. Continue to cook for about 10 minutes or until artichokes are tender.
- Meanwhile cook pasta until al dente, drain and set aside.
- Whisk the eggs and cheese together.
- Once artichokes are tender add the pasta to the frying pan and stir. The stir in the egg mixture, continue to stir until the eggs are cooked.
- Season with salt and pepper and serve.
Nutrition Facts : Calories 1028.9, Fat 32.2, SaturatedFat 9.4, Cholesterol 226.9, Sodium 1399.2, Carbohydrate 146.9, Fiber 42.2, Sugar 12.2, Protein 54.4
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Artichoke carbonara recipes are essentially a variation of the traditional Italian dish carbonara, which usually consists of eggs, pancetta, Parmesan cheese, and black pepper. However, the addition of artichokes makes the dish a little more unique, sophisticated, and flavorful. This dish provides an elegant and hearty meal that is perfect for dinner parties, special occasions, or just a cozy night in with family and friends.
The Origin of Artichoke Carbonara Recipes
The origin of carbonara recipes can be traced back to the Apennine Mountains, which is the spine of Italy. It is believed that the iconic pasta dish was a creation of shepherds who roamed the mountains and made meals out of what they had on hand. Carbonara, with its simple ingredients, was an easy and filling meal that could be prepared on the go. As for the artichoke carbonara, it is a more modern take on the classic dish, one that has been adapted to suit modern tastes.The Ingredients
Artichoke carbonara recipes require a handful of ingredients. The staples include pasta, eggs, Parmesan cheese, artichokes, garlic, bacon, and black pepper. Some variations may also include ingredients such as cream, white wine, lemon, parsley, or butter. The ingredients can be easily found in most pantries or at the grocery store, making this recipe an accessible option for home cooks.The Preparation
The preparation of artichoke carbonara recipes is relatively simple, although it requires some attention to detail. The pasta is boiled in salted water until it is al dente, which means it retains a slight firmness when bitten. Meanwhile, the bacon is fried until it is crispy, and the garlic and artichokes are cooked until they are golden brown. The eggs are beaten together with Parmesan cheese and black pepper to make a creamy sauce. Once the pasta is cooked, it is added to the pan with the bacon, garlic, and artichokes. The egg mixture is carefully added and stirred into the pasta until it is evenly distributed. The dish is then served, usually topped with additional Parmesan cheese and black pepper.The Flavor Profile
The flavor profile of artichoke carbonara recipes is quite unique. The dish is characterized by its rich and creamy texture, which is balanced with a salty and slightly smoky flavor from the bacon. The garlic and artichokes add a slightly sweet and nutty flavor, while the black pepper gives the dish a subtle hint of heat. Overall, the flavor profile of this dish is sophisticated, complex, and satisfying.The Nutritional Value
Artichoke carbonara recipes are not the healthiest option on the menu. The dish is high in calories, fat, and sodium, primarily due to the bacon and Parmesan cheese. However, the artichokes do provide a healthy dose of fiber, potassium, and antioxidants. Additionally, the eggs are a good source of protein, vitamins, and minerals. Overall, while this dish may not be the most nutritious, it can certainly be enjoyed in moderation as part of a healthy diet.In Conclusion
Artichoke carbonara recipes are a delicious and elegant twist on the classic Italian dish. They provide a sophisticated and flavorful meal that is perfect for special occasions or cozy nights in. While the dish may not be the healthiest option, it can certainly be enjoyed in moderation as part of a balanced diet. Overall, artichoke carbonara recipes showcase the versatility of Italian cuisine and are a must-try for any food lover.
Artichoke Carbonara Recipes: Valuable Tips for a Delicious Dish
Carbonara is a classic Italian pasta dish that has been perfected over time. The addition of artichokes, a unique flavor profile, and nutritional value, makes this Artichoke Carbonara recipe a tasty and healthy dish. Here are some valuable tips for making the perfect Artichoke Carbonara recipe.
1. Choosing the Artichokes
The first step to making a delicious Artichoke Carbonara recipe is selecting the right artichokes. You can use fresh or canned artichokes. If you are using fresh artichokes, look for ones that are firm with tightly packed leaves. Also, check the stem and try to pick the ones with the thickest and meatiest stems as they have a sweeter taste. If you are using canned artichokes, make sure to buy ones that are unsalted and packed in water.
2. Preparation of Artichokes
When you have picked the right artichokes, it's time to prepare them for your recipe. If you are using fresh artichokes, clean them thoroughly by removing the outer tough leaves and trimming off the stems. Next, cut off the top 1/3 of the artichoke to remove the prickly tips. You can also remove the choke or fuzzy center if you want. Once you have cleaned and prepared them, chop them into bite-size pieces and set them aside.
3. Choosing the Pasta
The pasta is an essential ingredient in the Artichoke Carbonara recipe. It is important to select the right type of pasta that can complement the dish's flavors. Spaghetti or linguine are the usual pasta types used in Carbonara, but you can also use other pasta types like fettuccine or tagliatelle. For a gluten-free option, you can use pasta made from quinoa, beans, or lentils.
4. Preparing the Sauce
The sauce is the soul of the Artichoke Carbonara recipe, and it's essential to prepare it correctly. The classic Carbonara recipe consists of eggs, Parmesan cheese, pancetta, and black pepper. Still, you can add your twist to it by using a combination of heavy cream and half-and-half to add richness and thickness to the sauce. Whisk the eggs and cheese together, add the cream, and set them aside.
5. Cooking the Pancetta
To prepare the meat for the Artichoke Carbonara recipe, pancetta is the meat of choice. Pancetta is an Italian bacon, and it's slightly sweeter than its American counterpart. Cut the pancetta into small cubes and fry them in a hot pan until crisp. Set them aside and leave the rendered fat in the pan.
6. Cooking the Artichokes
Now, it's time to cook the artichokes. Heat the pan with the pancetta fat and sauté the artichokes until they are tender. Add some garlic and fresh parsley to the pan to add more flavors to the dish. Once they're cooked, set them aside with the pancetta cubes.
7. Cooking the Pasta
When cooking the pasta for the Artichoke Carbonara recipe, make sure to cook it al dente. Follow the instructions on the package and cook the pasta in salted water. When it's done, reserve a cup of the pasta water and drain the rest.
8. Combining the Ingredients
The final step is combining all the ingredients to create the Artichoke Carbonara recipe. Add the cooked pancetta, artichokes, and pasta to the pan with the pancetta fat. Turn off the heat, and pour in the egg mixture while constantly stirring until the sauce thickens. If the sauce is too thick, you can add some of the reserved pasta water to thin it out.
9. Serving the Dish
Finally, serve the Artichoke Carbonara recipe hot, garnished with chopped parsley and freshly grated Parmesan cheese.
Conclusion
The Artichoke Carbonara recipe is a delicious and healthy dish that is easy to prepare. With these valuable tips, you can make this classic dish in no time. Don't hesitate to add your twist to it by replacing the pancetta with bacon or using a different type of pasta. Remember, the key to an excellent Artichoke Carbonara recipe is to use fresh and high-quality ingredients, cook the pasta al dente, and prepare the sauce correctly. Enjoy!