Best Roman Style Artichoke And Asparagus Bake Recipes

ROMAN SPRING VEGETABLE CASSEROLE WITH ARTICHOKES, PEAS, FAVA BEANS, AND ROMAINE LETTUCE OR ALA VIGNAROLA

Steps:

• Squeeze the juice of 1/2 lemon into a bowl of cold water. Prepare the artichokes by trimming away all the tough, inedible portions. Cut the trimmed artichokes lengthwise into wedges about 1/2-inch thick. Drop the wedges into the bowl containing the water and lemon juice.
• If any shelled fava bean is more than 1-inch in length, cut away the thick green skin that sheaths it.
• Detach the leaves from the lettuce head, discarding any bruised, wilted, or discolored ones. Soak the leaves in two or three changes of water, drain, and shred them fine. You should have approximately 4 cups, but a bit more or less won=t matter too much.
• If using fresh spring onions, cut off all the green tops and the root ends, then slice them very thin.
• Choose a saucepan that can subsequently accommodate all the ingredients. Put in the sliced onions, the olive oil, and a large pinch of salt, and turn on the heat to low. Cook the onions, turning them over from time to time, until they have become completely wilted.
• Drain the artichokes, rinse them in cold water, and put them in the pot, together with the shelled peas, fava beans, and shredded romaine lettuce. Sprinkle liberally with salt and turn over all ingredients several times to coat them well.
• Put a lid on the pot and cook, always at low heat, turning the contents of the pot over from time to time, until the artichokes, peas, and beans are tender. It may take up to 2 hours, depending on the freshness and youth of the vegetables. Add 1/3 cup water whenever the cooking juices appear to be insufficient to keep the vegetables from sticking to the pot. You should need no more than 2 cups of water all together.
• Taste and correct for salt, and serve warm, but not piping hot, from a shallow bowl or deep platter.
• Ahead of time note: You may cook the dish 2 or 3 days in advance, refrigerating it in an airtight container. Reheat gently but thoroughly before serving, adding a tablespoon or two of water if necessary.

ROASTED ROMAN STYLE ARTICHOKES (CARCIOFI ALLA ROMANA)

Steps:

• Preheat oven to 375°F.
• Combine all ingredients except for the artichokes in an ovenproof casserole dish.
• Cut artichokes in half lengthwise, rinse, and place in a single layer in casserole dish.
• Bake covered in preheated oven until tender (about 40 minutes).
• Remove artichokes from liquid; allow to cool slightly.
• Cut into quarters, and serve.

ROASTED BABY ARTICHOKES, ASPARAGUS, AND FENNEL WITH OLIVES

Steps:

• Preheat the oven to 375°F. Trim the ends of the asparagus; cut the stalks into 3-inch lengths. Place in a large bowl; set aside. Trim the leaves from the fennel; cut the bulbs in half and into thin wedges. Add to the bowl with the asparagus.
• Remove and discard any tough outer leaves from the artichokes. Cut into quarters; remove and discard the purple chokes. Rub the artichokes all over with cut lemon to prevent browning; add to the bowl with the asparagus. Add the olives, olive oil, lemon juice, salt, and pepper; toss to combine well.
• Transfer to a roasting pan. Roast until the vegetables are tender and just starting to brown, about 30 minutes. Serve hot or at room temperature.

RIGATONI WITH SAUSAGE, ARTICHOKES, AND ASPARAGUS

Steps:

• Heat the oil that was reserved from the sun-dried tomatoes in a large skillet over medium-high heat.
• Add sausage and cook until browned; break up the meat as it cooks.
• When brown and cooked all over, transfer sausage to a bowl with a slotted spoon.
• Add artichokes, asparagus, and garlic to the skillet and saute over medium heat, until garlic is tender, about 2 minutes.
• Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until sauce is slightly reduced, stirring occasionally, about 8 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Salt water and cook pasta according to package directions.
• Drain pasta.
• Add pasta, reserved sausage, 1/2 cup of Parmesan cheese, basil, and parsley to the artichoke mixture.
• Toss everything together until sauce is nearly absorbed by the pasta.
• Stir in mozzarella cheese, if using.
• Season with salt and pepper to taste.
• Serve with extra cheese to pass at table.