Tag Archives: Artichokes

Artichoke Tapenade…that Ain’t no Choke!

13 Feb

In my last post I wrote about cookbooks and mentioned David Lebovitz, well this recipe is from his cookbook My Paris Kitchen. As I was reading it (yes, reading a cookbook) I saw this recipe for an Artichoke Tapenade with Rosemary Oil, there are few things that I enjoy more than a good artichoke dish. I don’t like rosemary oil though, so I used regular olive oil. This is my new favorite, easy to make and delicious!

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Ingredients

14 oz can artichoke hearts, drained and quartered

1/2 cup pitted green olives

1/3 cup olive oil + more for drizzle

1 Tbs capers, rinsed and squeezed dry

1 Tbs freshly squeezed lemon juice

2 cloves garlic, peeled and chopped

1/8 tsp cayenne pepper

Sea salt or kosher salt

Directions

In the bowl of a food processor, puree the artichoke hearts, olives, olive oil, capers, lemon juice, garlic and cayenne pepper until smooth. Taste, and season with a bit of salt if necessary. (I did not add any salt, the olives and capers did the trick.)

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Serve drizzled with olive oil or rosemary oil if you prefer, along with toasted baguette, crackers, toasted pita or flat breads for dipping.

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Serves 6 to 8. Will keep for up to 4 days in the refrigerator.

 

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Summer Fresh Veggie Pasta

27 Jun

I love pasta. I love artichokes and asparagus. If you love all of those things then you will love this dish! It is great summertime dish that is quick and easy. The freshness of the lemon and crisp summer vegetables are just delicious in the light cream sauce.

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8 ounces of your favorite pasta-cooked according to package directions

1 Tablespoon olive oil

1 14 ounce can artichoke hearts, drained and rinsed, cut in half

1 Bundle asparagus, sliced into small pieces

1 Tablespoon fresh squeezed lemon juice

1 or 2 cloves of garlic, depends on your taste for garlic

2 Tablespoons butter

2 Tablespoons flour

1 cup milk, I used 2% but you can use whatever you prefer

Salt and pepper to taste

Shaved parmesan cheese

Put olive oil in large saute pan over medium heat. Add asparagus and lemon juice, cook for about 5 minutes and then add artichoke hearts. Cook together for about another 4 minutes. Remove the vegetables to a bowl and set aside.

Add butter to pan and melt, add garlic to melted butter. Saute until garlic is fragrant. Add flour and stir, the mixture will thicken. Slowly add milk and keep stirring until the mixture becomes smooth. Add drained pasta and stir to coat. Stir in vegetables and season with salt and pepper to taste.

Serve with grated parmesan cheese, lemon slice and enjoy!

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