Artichoke Hearts And Carrots With Spaghettini Recipe
Ingredients
| Butter | 5 Tablespoon | |
| 1/2 cup and 2 tablespoons olive oil | ||
| Garlic | 4 Clove (5gm), minced | |
| Shallots | 6 , minced | |
| 4 carrots, scraped, washed, and cut into thin strips (1/4 by 2 inches) | ||
| Artichokes | 6 , frozen | |
| 1 pound whole-wheat spaghettini | ||
| Salt | 1 Teaspoon | |
| Romano cheese | 1/2 Cup (16 tbs), grated | |
| Red pepper flakes | 1/2 Teaspoon | |
Directions
1. In a medium pan over medium heat, heat 1 tablespoon of butter and 2 tablespoons of oil. When the butter and oil are hot, add the garlic and shallots. Saute briefly, about 2 minutes. Add remaining 1/2 cup of oil, lower the heat, and let the oil get hot. Turn the heat off, and set pan aside.
2. In another medium pan put about 1 1/2 inches of water and place in a steamer. Let the water come to a fast boil and add the carrots. Cover the pot and steam the carrots for 2 minutes. Set aside.
3, If using frozen artichoke hearts, place the artichokes in a saucepan with 1/2 cup of water and 1 teaspoon of salt. Cover the pan and let the artichokes come to a fast boil. Lower the heat and simmer for about 12 minutes or until very tender. Drain; if the artichoke hearts are large, cut them in half. Return to the same pan in which they cooked and add 2 tablespoons of butter. Set aside.
4. Cook the pasta until al dente. Drain, but leave a little water in the bottom of the pan. Return the pasta to the pan in which it cooked. Add 2 tablespoons of butter and toss quickly. Add the oil mixture and toss with the pasta. Adjust salt seasoning, if necessary.
5. Have ready a large oval platter. Transfer the pasta to it. Sprinkle some of the cheese on top. Arrange the vegetables around and sprinkle the red pepper flakes only on the artichoke hearts.
2. In another medium pan put about 1 1/2 inches of water and place in a steamer. Let the water come to a fast boil and add the carrots. Cover the pot and steam the carrots for 2 minutes. Set aside.
3, If using frozen artichoke hearts, place the artichokes in a saucepan with 1/2 cup of water and 1 teaspoon of salt. Cover the pan and let the artichokes come to a fast boil. Lower the heat and simmer for about 12 minutes or until very tender. Drain; if the artichoke hearts are large, cut them in half. Return to the same pan in which they cooked and add 2 tablespoons of butter. Set aside.
4. Cook the pasta until al dente. Drain, but leave a little water in the bottom of the pan. Return the pasta to the pan in which it cooked. Add 2 tablespoons of butter and toss quickly. Add the oil mixture and toss with the pasta. Adjust salt seasoning, if necessary.
5. Have ready a large oval platter. Transfer the pasta to it. Sprinkle some of the cheese on top. Arrange the vegetables around and sprinkle the red pepper flakes only on the artichoke hearts.
Chef
