Pappardelle With Shrimp, Artichokes, And Lemon-Herb Emulsion

Pappardelle With Shrimp, Artichokes, 

And Lemon-Herb Emulsion

Serving Size 10 

Ingredients:

10 cups pappardelle pasta

2 cups bay shrimp

10 artichoke hearts

1 tablespoon garlic, minced

Lemon-Herb emulsion (recipe follows)

Lemon-Herb Emulsion:

1 cup white wine

2 tablespoons lemon zest

1 tablespoon shallots, minced

1 bay leaf

2 cups heavy cream

Flour as needed

1 cup butter, softened and cut in cubes

Salt and pepper to taste

1 tablespoon tarragon, finely chopped

1 tablespoon parsley, finely chopped

To garnish:

1/2 cup parmesan cheese, grated

1 tablespoon basil, chiffonade

Directions:

To make Lemon-Herb Emulsion, reduce white wine with juice and zest of lemon, shallots, and shallots and bay leaf.  

Add cream and whisking flour (making sure there are no lumps by sprinkling flour in as little at a time while whisking.  Reduce by half.  

Make sure  to stir occasionally so it does not burn on the bottom.  

Take off heat and slowly add in pieces of cubed soft butter.  Season with salt and pepper to taste.  Strain through the fine mesh strainer and garnish with chopped tarragon and parsley.  Set aside.

Saute shrimp with artichoke hearts and garlic.  Season with salt and pepper.  Add cooked and hot pappardelle pasta.  Sauce and toss together with Lemon-Herb emulsion.  Garnish with grated parmesan and basil chiffonade.

Old-Fashioned Artichokes à la Barigoule With Mushrooms

Artichokes á la Barigoule With Mushrooms

Ingredients:

For the Mushroom Duxelles Filling
4 tablespoons (60g) unsalted butter
1 small yellow onion or 2 medium shallots (about 4 ounces; 115g), minced
1 1/4 pounds (565g) cremini mushrooms, stemmed and finely minced (or processed in a food processor)
2 tablespoons minced flat-leaf parsley
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
For the Artichokes:
2 lemons, halved
4 large or 12 small artichokes (2 pounds; 1kg)
6 paper-thin slices pancetta plus 2 ounces diced pancetta (55g)
1 tablespoon (15ml) extra-virgin olive oil
1 medium (6-ounce; 170g) yellow onion, thinly sliced
1 large (5-ounce; 140g) carrot, peeled and cut crosswise into thin rounds
3 medium cloves garlic
1 cup (235ml) dry white wine
3/4 cup (175ml) homemade chicken stockor low-sodium broth (or vegetable stock, if desired)
3 sprigs flat-leaf parsley, 2 sprigs thyme, 1 bay leaf, tied together into a bundle with kitchen twine
1 tablespoon (15g) unsalted butter
Freshly ground black pepper
Large pinch minced flat-leaf parsley, for garnish

Directions:

For the Artichokes: Fill a large bowl with water; halve and squeeze 2 lemons into it.

Drain artichokes. Using a spoon, stuff each artichoke with as much mushroom filling as will fit. Cut pancetta into strips just large enough to cover the top (mushroom-stuffed) side of each artichoke and lay them on top so that the mushroom filling is well covered; you may have some pancetta unused. Tie with kitchen twine to secure the pancetta. (Reserve any unused mushrooms duxelles for another use, such as a layer on a sandwich.)

In a 3-quart sauté pan or saucier, combine diced pancetta and olive oil and heat over medium heat. Cook, stirring, until pancetta has rendered some of its fat and is beginning to brown lightly, about 4 minutes.


Add onion, carrot, and garlic, and cook, stirring frequently, until just starting to soften, about 4 minutes. Nestle stuffed artichokes and their stems on top, then add white wine and bring to a simmer; lower heat to maintain a gentle simmer and cook for 4 minutes.

Adding the white wine and let it cook to cook off the alcohol.

Add stock, season lightly with salt, and return to a simmer. Add herbs. Cover and cook at a gentle simmer until artichokes and other vegetables are tender enough to easily slide a fork through them, about 25 minutes (cooking time will vary depending on the age and size of artichokes; if liquid level ever gets too low, add a little more water).

Discard herb bundle. Using a slotted spoon, transfer artichokes, onions, carrots, and garlic, to a serving plate and keep warm. Return cooking liquid to the heat and simmer until slightly syrupy and reduced to about 3/4 cup (175ml). Keep warm.

Remove twine from artichokes, being careful to leave pancetta and mushroom stuffing in place. In a 10-inch nonstick skillet, sear artichokes over medium-high heat, pancetta side down, until pancetta is browned and crispy. Return to serving platter.

Whisk butter and minced parsley into reduced cooking liquid, season with salt and pepper, then pour sauce over warmed platter of vegetables. Serve warm or at room temperature.

Shakshuka With Artichokes ad Dill

Shakshuka With Artichokes and Dill

Serves 4 to 6.
3 T. extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 cup chopped artichoke hearts (frozen and thawed)
1 tsp. sweet paprika
1/8 tsp. cayenne, or to taste
1-28-oz. can whole plum tomatoes with juices, coarsely chopped
3/4 tsp. salt, more as needed
1/4 tsp. black pepper, more as needed
1 T. chopped fresh dill
5 oz. sheep's milk feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro for serving
Hot sauce for serving




1. Preheat oven to 375 degrees. Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook over medium-low heat until very soft, about 15 minutes. Add garlic and artichokes; cook until tender, 5 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

2. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in dill and crumbled feta. Gently crack eggs into skillet over tomatoes. Season with salt and pepper.

3. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Artichole And Pea Baby Shells With Orange Ricotta

ARTICHOKEs, PEAs, BABY SHELLS,  WITH ORANGE RICOTTA By: Victoria Walsh

Just five simple no-prep ingredients plus flavoring ingredients and spices are all it takes to cook up this delicious vegetarian meal. Ingredients: 1 orange 1 cup ricotta, about ½ a 500-g tub ¼ tsp salt and freshly ground pepper 1 lb. baby shells pasta 1½ cups fresh or frozen peas, thawed 2 tbsp good-quality olive oil, plus more for garnishing 1½ cups jar marinated quartered artichokes, drained and patted dry. Generous pinches of chili flakes (optional)2 tbsp  fresh snipped chives or shredded basil (optional). Directions: Fill a large pot with salted water. Cover and bring to a boil. Meanwhile, zest orange. Stir ½ tsp zest into ricotta along with ¼ tsp salt and generous pinches of pepper. When water is boiling, stir in shells. Cook for 6 to 7 minutes until al dente. When pasta is almost done, add peas for last 2 minutes of cooking. Drain well. Set a large frying pan over medium-high heat. Drizzle with oil. When hot, add pasta and peas. Stir to coat. Add artichokes. Cook, stirring occasionally, for 2 to 4 minutes until artichokes are warm. Taste and season with salt and pepper. Serve topped with generous dollops of orange-ricotta. Drizzle with a little more olive oil and sprinkle with a little more zest and chili flakes, if desired. Scatter chives overtop. Serves 4

Porcini, Chevril and Artichoke Soup

Porcini, Chervil And Artichoke

Serves 6
4 Jerusalem artichokes, peeled and sliced

1/2 pound porcini mushrooms.
2 potatoes, peeled and sliced

1 leek, washed well and sliced thinly
1 garlic clove, finely chopped
1 celery stalk, and the yellow centre leaves
2 cups homemade chicken stock
2 cups water
1 fresh bay leaf
1/2 teaspoon dried sage leaves
a few sprigs thyme
olive oil
sea salt and pepper
Creme fraiche or parmesan cheese for serving

Boil the kettle. Put the dried porcinis in a small jug or bowl and pour over 1 cup (250 ml) boiling water.  Cover with a dish or lid and let the mushrooms reconstitute – give them about 10 minutes.

Heat some olive oil in a large heavy based saucepan, or stockpot, and add the leaks.  Cook over medium-high heat for about 5 minutes, stirring regularly, until they are soft.  Add the garlic, celery, bay leaf, dried sage, and picked thyme leaves.  Stir, and cook for a few more minutes until the celery is soft.

Strain the mushrooms and reserve the liquid.  Roughly chop the mushrooms.  Add the potatoes, jerusalem artichokes, mushrooms, stock, water and the liquid from the mushrooms.  Bring to a gentle boil, reduce heat, and simmer for 20 minutes.

Remove the bay leaf, and using a hand held bamix, puree the soup.  You can do this in a blender or food processor but its much messier.

Serve with a swirl of creme fraiche, or a sprinkling of grated parmesan.

Pair with Pinot Noir

Chicken and Artichokes In A Garlicky Braise.

Ingredients:
1 ½ lemons
3 medium artichokes, about 1 1/2 pounds
3 ½ pounds bone-in chicken pieces
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons extra-virgin olive oil, more as needed
4 garlic cloves, smashed and peeled
1 ½ cups cherry tomatoes, halved
Pinch red pepper flakes
¾ cup dry white wine
⅓ cup pitted olives, halved (use black, green or a mix)
2 large rosemary branches
1 tablespoon unsalted butter
Grated Parmigiano-Reggiano, as needed
Chives or mint leaves, for garnish (optional)

Directions:
Squeeze the juice of 1 lemon into a large bowl of water. Discard the outer leaves of each artichoke. As you do so, and as you continue cleaning the artichokes, dip them into the lemon water to stop the cut sides from browning. Use a paring knife to peel the base and stems. Slice off the top third of each artichoke. Slice the artichokes in half lengthwise. Using a teaspoon or grapefruit spoon, scoop out the hairy chokes inside, pulling out any prickly purple leaves as well. Slice each half into three pieces. Put trimmed artichoke pieces in lemon water until needed.

Heat oven to 375 degrees. Pat the chicken dry with paper towel and season with salt and pepper. In a large (12-inch) ovenproof skillet with a lid, heat oil over medium-high heat. Add chicken pieces and sear in batches until well browned, 5 to 7 minutes per side. Transfer chicken to a plate.

Add artichokes and garlic to pan, adding more oil if needed, and cook, turning occasionally, until golden brown, about 5 minutes. Stir in tomatoes and red pepper flakes; cook 1 minute more.

Pour in wine and stir in olives, rosemary branches and grated zest of 1/2 lemon (do not discard after zesting). Return chicken to pan. Bring liquid to a simmer.

Cover pan and transfer to oven. Cook until chicken is tender, 30 to 35 minutes (check white meat after 25 minutes and remove from oven if done). Transfer chicken to a plate and place skillet over medium-high heat. Simmer until pan juices thicken and become saucelike, about 3 to 5 minutes. Whisk in butter.
Return chicken to pan and sprinkle with cheese. Adjust oven heat to broil and place pan in the oven until cheese is melted and golden, 2 to 3 minutes (watch carefully to see that it does not burn). Squeeze juice of remaining lemon half over pan and serve garnished with chives or mint if you like.

Artichokes and Asparagus With Almonds and Grapefruit Dressing ~ Big Sur Bakery

Artichokes and Asparagus 

With Almonds and

Grapefruit Dressing

For the Artichokes:

4 artichokes

1 lemon

1 medium yellow onion, roughly chopped

1 small carrot, roughly chopped

1 celery stalk, roughly chopped

1 Bay leaf

1 tablespoon Kosher salt

* 

Directions:

Start the artichokes first as they will take the most time and the longest to prepare.  When cleanng your artichokes your goal is to remove all of the exterior leaves, leaving just the heart. To do so with a serrated knife, cut off one-third of the top of the artichokes' tops.  Working around the artichoke in a circle remove the rough green leaves until only the soft yellow leaves remain.  To clean the stem, peel it with a paring knife and trim off about 1/4 inch.

*

 Immediately put the cleaned artichokes in a large pot filled with cold water.  Cut the lemon in half, squeeze the juice into the pot, then toss in the rest of the lemon (this will prevent oxidization and turning brown).  Add the onions, carrots, celery, bay leaf, and salt.  Put a heavy plate over the artichokes to keep them submerged as they cook.  Bring the liquid to a lazy simmer until you can easily insert a paring knife through the center of an artichoke, about 30 minutes.  Let them cool in the water as that helps to preserve their color and flavor.   

 ***

Dressing:

Ingredients:

Juice of 1 Ruby Red Grapefruit

1 tablespoon white or golden Balsamic vinegar

1/2 teaspoon Dijon mustard

Juice of 1/2 lemon

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

6 tablespoons canola oil

*

Directions:

Put the grapefruit juice in a small pan.  Reduce over high heat until syrupy, about 5 to 7 minutes - you should be left with 1 tablespoon.  Whisk together the reduced the grapefriut juice, vinegar, mustard, lemon juice, salt, and pepper in a medium bowl until combined.  Add the oil in a slow steady stream, whisking until the dressing is thick and emulsified - it should come together pretty quickly.  Check the seasoning and add more salt and pepper if necessary.

***

For the Almonds:

Ingredients:

1/2 cup unblanched almonds

1 teaspoon canola oil

Kosher salt

Freshly ground pepper

*

Directions:

Place the almonds on a cookie sheet.  Drizzle them with the oil, season them with salt and pepper, and toast them until they are golden brown through the center, about 12 minutes.  (To check if they're done, cut one to check the color in the center.)  Let the almonds cool, then roughly chop them.

***

For the Asparagus:

Ingredients:

8 asparagus spears, ends removed

1 tablespoon canola oil

1 teaspoon fresh thyme leaves

Kosher salt

Freshly ground pepper 

*

Directions:

Increase the oven temperature to 450^F.  Place the asparagus on a cookie sheet.  Drizzle them with the oil, sprinkle them with thyme leaves and season with salt and pepper.  Roast for 8 to 10 minutes, until the asparagus are fork tender.  Allow to cool to room temperature.

***

To Finish:

Freshly ground black pepper

2 handsful baby greens

***

Once the artichoke have cooled completely, cut the artichokes in half through the stem.  Take each half and remove its fiberous center with a spoon, making sure to leave the heart intact.  Gently toss the artichoke hearts and asparagus with 1/4 cup of the dressing, anad season them with salt and pepper.  Right before serving, dress the greens lightly with a couple of teaspoons of the dressing and combine with the vegetables.  Arrange on a platter and sprinkle with the toasted almonds.