Monday, April 27, 2009

Pasta & Artichokes

I love artichokes more than I have words for. When these crazy thistles go on sale its hard for me to stay away. (Market Basket had them for $0.79 each this weekend!)

4 artichokes (this was excessive, but delicious)
1/2 lb rice pasta
2 tbsp olive oil
1 shallot diced (optional)
3 cloves garlic minced
1 can chick peas rinsed
2 tbsp capers+
1/2 lemon

1. Clean, quarter and de-choke the artichokes. (Place in acidulated water till cooking time)
2. Wash off the artichokes, place in clean water, add salt and bring to a boil, then throw in the pasta.
3. In a separate pan over medium-low heat, sweat the shallot and garlic in olive oil. Add the chick peas to warm through.
4. Drain the pasta and artichokes once both are cooked through. (You might need to rinse the pasta - check the directions)
5. Add the garlic, shallots, oil and chick peas to the pasta and artichokes. Add in the capers and squeeze half a lemon over top. Toss and salt to taste.

I ate substantially more than this portion suggests. It was good!

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