Le Cirques Penne With Artichokes And Cauliflower Recipes

LE CIRQUE'S PENNE WITH ARTICHOKES AND CAULIFLOWER

Steps:

• To prepare the Artichokes:.
• Cut of stems using a sharp knife to produce a neat, flat base.
• As artichokes are cut, rub exposed surfaces with lemon juice to prevent discoloration.
• With your sharp paring knife, trim off the bottom two layers of leaves, being careful not to cut away the white part (bottom) underneath.
• Trim any remaining green from around the base.
• Lay the artichoke on its side and cut through, leaving about 1 and 1/2" from base to the trimmed top.
• Turn the artichoke upside down and halve it.
• Cut each half into four or five wedges and then remove and discard the fuzzy choke from the center of each wedge.
• Your artichokes are now ready to be cooked, but if you are not going to cook them immediately, place them in a bowl and cover them with acidulated water (lemon juice and water).
• To make the Recipe:.
• Place the trimmed artichokes into a small saucepan and cover with water and the juice from half a lemon.
• Bring to a boil, blanch for five minutes, drain and set aside.
• Place the pancetta in a saucepan, cover with water, bring to a boil, drain and set aside.
• Place the cauliflower florets into a large saucepan, cover with salted water, bring to a boil, cook five minutes (or less if florets are small--check--they should be crisp tender), drain and set aside.
• Heat the olive oil in a large skillet, add the pancetta, and cook over medium heat for two minutes.
• Add the artichokes and saute briefly.
• Season with oregano and rosemary and cook five minutes.
• Add the garlic and tomatoes to the pan and cook two minutes.
• Add the olives, cauliflower and parsely and salt and pepper and cook five minutes.
• Meanwhile cook the penne in boiling salted water until al dente and drain, reserving 1 and 1/2 cups of the cooking liquid.
• Toss the pasta in the pan with the sauce, then add the cooking liquid and cook for two minutes.
• Taste the sauce, adjust the seasoning, add the butter and the cheese and stir gently till melted and serve.

SPINACH ARTICHOKE PENNE PASTA RECIPE BY TASTY

Steps:

• Heat oil in a large pot over medium heat. Add spinach, cooking until wilted, then add artichoke hearts, cooking for 1 minute.
• Add cream cheese until melted, stirring until there are no lumps.
• Sprinkle in garlic powder, salt, pepper, and milk, stirring until smooth.
• Add pasta and mix until pasta is evenly coated.
• Nutrition Calories: 1589 Fat: 71 grams Carbs: 190 grams Fiber: 11 grams Sugars: 20 grams Protein: 46 grams
• Enjoy!

LE CIRQUE'S SPA'TTI PRIMAVERA

Steps:

• Trim broccoli and break it into bite-size florets. Set aside.
• Trim off and discard the ends of zucchini. Do not peel the zucchini. Cut zucchini into quarters. Cut each quarter into 1-inch lengths. There should be about 1 1/2 cups, no more. Set aside.
• Cut each asparagus spear into thirds. Set aside.
• Cook each of the green vegetables separately in boiling salted water to cover. It is essential to cook each vegetable so that it remains crisp but tender. Cook broccoli, zucchini, asparagus and green beans about 5 minutes. Drain well, run under cold water to chill and drain. Combine in a mixing bowl.
• Cook peas and pea pods 1 minute if fresh, 30 seconds if frozen. Drain, chill and drain again. Combine all vegetables in mixing bowl.
• Heat oil in a skillet and add mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook about 2 minutes. Add mushrooms to the vegetables. Add chopped chilies and parsley.
• Heat 3 tablespoons olive oil in a saucepan and add half the garlic, all the tomatoes, salt and pepper to taste. Cook about 4 minutes, stirring gently so as not to break up the tomatoes more than necessary. Add basil, stir and set aside.
• Heat remaining 3 tablespoons olive oil in large skillet and add remaining garlic along with vegetable mixture. Cook, stirring gently, just to heat through.
• Drop the spaghetti into boiling salted water. Cook until al dente. Drain well. Return spaghetti to pot.
• Select utensil large enough to hold drained spaghetti and vegetables. To this, add butter. When it melts, add chicken broth, 1/2 cup cream and cheese, stirring constantly. Cook gently on and off heat until smooth. Add spaghetti and toss quickly to blend. Add half the vegetables and pour in liquid from the tomatoes, tossing over very low heat.
• Add remaining vegetables and, if sauce seems too dry, add about 1/4 cup more cream. Sauce should not be soupy. Add pine nuts and give mixture final tossing
• Serve equal portions of the spaghetti mixture in 4-to-8 soup or spaghetti bowls, depending on whether spaghetti is being served as main course or appetizer. Spoon equal amounts of tomatoes over each serving. Serve immediately.

PENNE WITH BABY ARTICHOKES, BLACK OLIVES AND PEAS

Steps:

• Rinse the artichokes in cold water. Bend back the green petals and snap them off all the way down to the light green and yellow leaves. Cut off the top cone of petals and the green part of the base. Cut the artichokes in half, if the choke and thistle look spiky, remove them. Otherwise, just put in acidulated water.
• Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Blot the artichokes dry then add them to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper. Cook pasta al dente and top with the baby artichoke sauce. Sprinkle with grated cheese before serving.

SPICE-ROASTED CAULIFLOWER AND JERUSALEM ARTICHOKES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, combine the cauliflower and Jerusalem artichokes; toss them generously with olive oil and salt.
• In a small bowl, combine the cumin and cayenne and add to the vegetables. Toss well to thoroughly combine.
• Spread the veggies on a baking sheet in one even layer-use two baking sheets, if necessary. Roast 20 minutes, then stir the veggies so they have the chance to brown all over and rotate the pan to ensure even cooking. Roast another 20 minutes, then stir and rotate again.
• Roast the vegetables for an additional 5 to 10 minutes, or until they are brown, tender and smell wonderful-almost like popcorn! If they aren't lovely and brown, let them continue to roast for another few minutes. Taste and adjust the seasoning, if necessary.
• Remove the veggies from the oven, sprinkle with chives and transfer to a serving dish. Serve immediately.