Rigatoni With Creamy Artichoke Sauce
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Rigatoni With Creamy Artichoke Sauce
  Sauces    Rigatoni    Artichoke    Pasta  
Last updated 6/12/2012 12:44:32 AM. Recipe ID 4008. Report a problem with this recipe.
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      Title: Rigatoni with creamy artichoke sauce
 Categories: Sauces, Pasta
      Yield: 4 Servings
      4 md To large artichokes
      1 tb Flour
      1    Lemon, cut in half
    1/2 md Onion, chopped
      1    Garlic clove, chopped
      2 tb Butter
    3/4 c  Broth chicken
  1 1/2 c  Whipping cream
           Salt and pepper, to taste
      1 lb Rigatoni, or other medium
           -large tubular pasta
           Freshly grated Parmesan,
           -to taste
  Prepare artichokes by bending back the outer leaves until they snap
  off. The edible bit at the end should remain on the heart, which you
  will cook for the sauce, When all the tough leaves have been snapped
  off, and only the tenderest ones remain, trim them with a knife:
  First strip the stem of its tough skin, trim the base, and cut off
  the sharp top of the tender inner leaves. You now have artichoke
  hearts. Cut each heart into quarters and trim the inner choke away,
  then place the quarters in a saucepan with water to cover. Mix in the
  flour and add the lemon halves. Bring to a boil, reduce heat and cook
  a few minutes until artichoke quarters are al dente. Remove from
  heat, drain, discard the lemon and let artichokes cool. (This may be
  done up to 3 days ahead.) Dice artichoke quarters and set aside.
  Lightly saute the onion and garlic in the butter. When softened, add
  the diced artichokes and cook for a few minutes. Add broth and bring
  to a boil; reduce heat and simmer several minutes until artichokes
  are quite tender. Add cream and cook through, until sauce is
  thickened. Season with pepper. Salt is unlikely to be needed because
  both broth and Parmesan are salty. Cook pasta until al dente. Drain
  and toss with sauce. Sprinkle with Parmesan and serve immediately.
  Variation: For a lemony, olivey sauce rather than a creamy one, omit
  cream and add 2 to 3 tablespoons chopped parsley, 5 to 10 pitted and
  halved Kalamata olives, and a teaspoon or 2 of capers to the broth,
  along with artichokes. Cook down until reduced by about half, then
  add a squeeze of lemon. Serve on a thin pasta such as spaghetti.
  Serves 4 to 6.

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Recipe ID 4008 (Apr 03, 2005)

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