Pasta With Artichokes
photo by VickyJ
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
5
ingredients
- 1⁄2 lb baby artichoke (about the size of an egg)
- 1⁄2 lemon, juice of
- 1⁄2 cup scallion, finely chopped
- 1⁄4 cup butter
- 1 lb ripe tomatoes, peeled, seeded and chopped
- 1⁄2 cup heavy cream
- salt
- pepper
- 3⁄4 lb dry pasta
- grated parmesan cheese (optional)
directions
- To prepare the artichokes, peel the stems, break off any tough outer leaves, and cut off the tip to remove the spines. Chop them finely as they are done, and drop them in a bowl of water acidulated with the lemon juice.
- In a large skillet cook the scallion in the butter over low-medium heat, stirring until softened. Drain the artichokes, add them to the skillet, and cook them over medium heat for 5-7 minutes or until tender. Stir often.
- Add the tomatoes and cook over moderate heat, stirring, for 1 minute. Add the cream and salt and pepper to taste. Bring the sauce to a boil and simmer, covered, for one minute. Turn off the heat.
- In a large pot of boiling salted water cook the pasta al dente.
- Just before the pasta is done turn on the heat under the sauce to low. Drain the pasta well and add it to the skillet. Toss the pasta and sauce together.
- Serve the hot pasta with grated parmesan, a piacere (if desired).
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Reviews
-
This was very delicious, but I made it for 1 serving and tried to approximate ingredient amounts. There were a couple differences. I didn't have fresh artichokes, so I used 1/2 cup artichoke hearts. I also didn't have thin spaghetti, so I used penne. Sorry for the changes, according to what I had on hand. I'll be making this again! :)
RECIPE SUBMITTED BY
Hello! I am a nephrologist, and I live on the tip of the Adriatic with my adored husband. But I was raised and got my professional training in the beautiful San Francisco Bay Area.
I'm not the greatest cook, but I love to try new recipes. My favorite cook books are Mastering the Art of French Cooking by Julia Child, Louisette Bertholle and Simone Beck; The Classic Italian Cook Book by Marcella Hazan; San Francisco à la Carte by the Junior League of San Francisco; Regional Italian Cooking by Ada Boni -- and many, many more.
My husband is a conservative eater, though. He would like to have spaghetti with tomatoes and a steak every night of the week. He says other foods give him heartburn. Gosh.
I am very grateful for Recipezaar because I have found many substitutes for staples that are not always available where I live.
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