Lemon Braised Artichokes over Pasta Recipe

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Lemon Braised Artichokes over Pasta
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Ingredients
24
Count
Nutrition
744
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For the Herbes de Napa:.
  2. Combine all ingredients.
  3. Store in an airtight container away from light and heat for up to 4 months.
  4. Yields 3/4 cup.
  5. For the Artichoke Hearts:.
  6. Preheat the oven to 375 degrees F.
  7. Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
  8. Mix well and set aside while preparing the artichokes.
  9. Snap outer leaves from an artichoke.
  10. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
  11. Cut the heart in half and scrape out the choke with a spoon.
  12. Cut each piece in half again.
  13. As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
  14. When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
  15. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
  16. Remove from the oven and let cool in the cooking liquid.
  17. Notes- uses for the Artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
  18. Serve them as an appetizer salad on their own with their braising liquid.
  19. Make sure to have crusty bread on hand to sop up the juices.
  20. Slice or roughly chop and scatter across a cheese pizza.
  21. Be sure to drizzle some of the braising liquid on the pizza as well.
  22. Roughly chop and add to a risotto at the last minute just to heat through.
  23. Add some of the braising liquid, too, to flavor the risotto.
  24. Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
  25. Drizzle with olive oil just before serving.
  26. For the Pasta:.
  27. Cook fettuccine according to package directions.
  28. While pasta is cooking, heat olive oil in a large skillet over medium heat.
  29. Add garlic.
  30. When garlic is golden, add the oregano and broth.
  31. Bring to a simmer, stir in the spinach to wilt.
  32. Add the artichokes and heat through.
  33. Drain the pasta and place in a serving bowl.
  34. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
  35. Sprinkle with Parmesan and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 743.98 Kcal (3115 kJ)
Calories from fat 330.07 Kcal
% Daily Value*
Total Fat 36.67g 56%
Cholesterol 76.14mg 25%
Sodium 725.98mg 30%
Potassium 600.13mg 13%
Total Carbs 87.52g 29%
Sugars 4.91g 20%
Dietary Fiber 11.65g 47%
Protein 20.81g 42%
Vitamin C 43.9mg 73%
Iron 8.6mg 48%
Calcium 198mg 20%
Amount Per 100 g
Calories 270.05 Kcal (1131 kJ)
Calories from fat 119.81 Kcal
% Daily Value*
Total Fat 13.31g 56%
Cholesterol 27.64mg 25%
Sodium 263.52mg 30%
Potassium 217.84mg 13%
Total Carbs 31.77g 29%
Sugars 1.78g 20%
Dietary Fiber 4.23g 47%
Protein 7.55g 42%
Vitamin C 15.9mg 73%
Iron 3.1mg 48%
Calcium 71.9mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.1
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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