Feast of Fabulous Wild Men Day, Artichoke Month
There's nothing like celebrating an entire day devoted to drooling over gorgeous men by trying some deliciously droolworthy recipes featuring one of this month's star ingredients: Artichoke. Seriously. Yum.
Penne with Artichokes - Cooking on the Side
Ingredients:
1 small onion, finely sliced
1/4 cup extra virgin olive oil
5 artichoke hearts, finely sliced
1 tablespoon capers
1 1/4 cups canned diced tomatoes
1 lb. penne rigate
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese
Directions:
Ingredients:
1 small onion, finely sliced
1/4 cup extra virgin olive oil
5 artichoke hearts, finely sliced
1 tablespoon capers
1 1/4 cups canned diced tomatoes
1 lb. penne rigate
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese
Directions:
- In a skillet over medium-high heat, sauté the sliced onion in the olive oil. Add the artichoke hearts. Cook to a pale gold color over high heat, then add the capers and tomatoes, seasoning to taste. Simmer 15-20 minutes over medium heat.
- Cook the penne rigate until al dente according to package directions in boiling, salted water. Drain and add to the artichoke sauce. Sprinkle with chopped parsley and grated Parmesan.
If you haven't discovered Cooking on the Side yet, that makes me excited for you!
The brilliant Kathy takes recipes on the sides of food packaging
and makes them her own with incredible results!
The brilliant Kathy takes recipes on the sides of food packaging
and makes them her own with incredible results!
Spinach Artichoke Dip - Annie's Eats Ingredients: 8 oz. cream cheese, softened 1/3 cup freshly grated Parmesan cheese, plus more for topping 1/3 cup sour cream 1/3 cup mayonnaise 10 oz. frozen chopped spinach, thawed and drained 1 cup coarsely chopped canned artichoke hearts 4 cloves roasted garlic*, smashed 1/4 tsp. salt 1/2 tsp. roasted red pepper flakes Directions: Preheat the oven to 400˚ F. In a medium bowl, combine the cream cheese, Parmesan, sour cream, mayonnaise, spinach, artichokes, roasted garlic, salt and red pepper flakes. Mix well with a rubber spatula until all ingredients are evenly blended. Spread into a small baking dish (I used a gratin dish). Sprinkle additional grated Parmesan over the top if desired. Bake for 35-40 minutes or until the top is slightly browned. Serve warm with baguette slices, pita chips, crackers, etc. | 
Thanks again to Annie's Eats!! This will definitely make Fabulous Feast of Wild Men Day taste better! *To roast individual cloves of garlic, just throw the unpeeled cloves into a baking dish or pan and bake at 350˚ F for 25-30 minutes. Let cool before squeezing the cloves from the peels. |
Mushroom Marsala Pasta with Artichokes
- Smitten Kitchen
Ingredients:
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits (Deb used creminis)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine
1 pound pasta, Giada recommends thimble-shaped pasta, ditalini, but Deb used snail-shaped or chiocciole
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper
Directions:
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though it may take you much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.
The writer of Smitten Kitchen, Deb, makes a note to say "though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick."
Thanks, Deb! I cannot WAIT to try this one!
- Smitten Kitchen
Ingredients:
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits (Deb used creminis)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine
1 pound pasta, Giada recommends thimble-shaped pasta, ditalini, but Deb used snail-shaped or chiocciole
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper
Directions:
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though it may take you much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.
The writer of Smitten Kitchen, Deb, makes a note to say "though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick."
Thanks, Deb! I cannot WAIT to try this one!
Parmesan Pasta with Artichokes - One Ordinary Day
Ingredients:
2 Tbsp. butter
2 cloves garlic, minced
1 c. heavy cream or half and half
3/4 tsp. kosher salt
freshly ground black pepper, to taste
2 1/2 c. artichoke hearts (packed in water), drained, cut into halves or quarters
1 lb. dried pasta
1/2 c. shredded Parmesan cheese
2 Tbsp. fresh or dried chives or parsley
Directions:
Cook pasta according to package directions. While pasta is cooking, melt butter in a medium saucepan over low heat. Add garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until heated through.
Sprinkle Parmesan cheese and chives in the bottom of a large serving dish. Toss pasta with cream mixture and add to serving dish. Toss to combine. Sprinkle top with additional cheese, if desired.
Michelle at One Ordinary Day inspires me to think outside the boring/bland/microwaved box of what dinner should look like. I'm sure my boyfriend is thankful, too!
Get ready to make your dreams come true with
the first Friday the Thirteenth of the year!!
Ingredients:
2 Tbsp. butter
2 cloves garlic, minced
1 c. heavy cream or half and half
3/4 tsp. kosher salt
freshly ground black pepper, to taste
2 1/2 c. artichoke hearts (packed in water), drained, cut into halves or quarters
1 lb. dried pasta
1/2 c. shredded Parmesan cheese
2 Tbsp. fresh or dried chives or parsley
Directions:
Cook pasta according to package directions. While pasta is cooking, melt butter in a medium saucepan over low heat. Add garlic and cook for 30 seconds. Stir in the cream, salt, pepper, and artichoke hearts. Cook until heated through.
Sprinkle Parmesan cheese and chives in the bottom of a large serving dish. Toss pasta with cream mixture and add to serving dish. Toss to combine. Sprinkle top with additional cheese, if desired.
Michelle at One Ordinary Day inspires me to think outside the boring/bland/microwaved box of what dinner should look like. I'm sure my boyfriend is thankful, too!
Get ready to make your dreams come true with
the first Friday the Thirteenth of the year!!
Happy feasting!
XO
XO
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