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"For a truly enjoyable pasta meal with fresh
artichokes, prosciutto, olives, garlic, sage, and olive oil and a
touch of heat... delicious." |
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Pasta, Rice, Beans |
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INGREDIENTS:
2 oz pappardelle
1 1/2 lbs baby artichokes
3 tbs olive oil
4 oz sliced prosciutto cut into strips
2 tbs minced garlic
1 tbs chopped fresh sage
3/4 cp sliced Greek Kalamata Pitted Olives
1/4 cp lemon juice
3 tbs chopped parsley
1/4 tsp red pepper flakes
Salt to taste
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DIRECTIONS:
Cook Pappardelle according to package directions. Drain and set
aside.
Prepare artichokes by removing (and discarding) tough outer leaves
until tender yellow interior leaves are exposed.
Cut off the stem and a 1/2-inch of the top. Slice each prepared
artichoke into thin wedges and place in a bowl of acidulated water
(2 quarts water with the juice of 1 lemon) to set aside.
Heat oil in a large sauté pan over medium-high heat. Drain
artichokes well and add to pan. Cook 2 to 3 minutes on each side
until golden.
Stir in prosciutto, garlic and sage. Cook 1 to 2 minutes; add
olives, lemon juice, parsley and red pepper flakes. Toss with
cooked Pappardelle . Season with salt if desired.
Servings: 4
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