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The Kitchen Table

flamingo_in_ar

18 years ago

I am a lurker and sometime poster.

Could you post the artichoke pasta recipe? I tried to do a search and came up with nothing. I would ask Jodi but she doesn't remember posting, so I want to be sure to get the one you used.

Thanks so much. You all have such a friendship on here that I don't post often as I feel that I am eavesdropping. Thanks again

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Comments (7)

Jodi_SoCal
18 years ago
If FlamingO doesn't come around with it, I'll post it later tonight when I get home from work. There's only one version of this recipe ... the delicious one! Man, I can smell it cooking now...wonderful garlic smells filling the room. hmmmm.

Jodi-
nodakgal
18 years ago
I have something with artichokes/pasta and black forest ham... I wish I knew what you gals were talking about cause I love it! DH hates it. (go figure)

Gonna keep an eye on this post!
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sydneybean_gw
Original Author
18 years ago
That's ok Jodi, you can post your too. It just sounds like it would be good .
I have tried to search and nothing comes up, even when I put in Artichoke Heart Pasta. Thanks a bunch pam
FlamingO in AR
18 years ago
Here's the recipe that Jodi very kindly gave me back in '04.

Artichoke Heart Angelhair Pasta from Jodi-

Angelhair Pasta (thin spaghetti)

Artichoke Hearts (not marinated) - 2 cans
Campbell Chicken Stock - up to 2 cans
Flour - 1/4 cup
Olive Oil - 1/4 cup
Butter - 2 tablespoons
Capers -1 tablespoon
Lemon Juice - 2 tablespoons
Garlic Clove - 1-2 large (finely chopped)
Parmesan Cheese - 1 tablespoon (freshly grated)
Parsley - 2 tablespoons (freshly chopped)
Lemon Rind (optional) - a pinch
Dijon Mustard (optional) - 1 tablespoon

Place oil in a pot and heat over low. Add butter, heating until butter melts (don't let burn).

Next, add flour all at once and blend until all lumps are dissolved (this is called a roux).

Cooking over medium heat, stir for 2-3 minutes. Blend in chicken stock (you probably won't need the entire two cans). Lower heat and stir until sauce begins to thicken. Add rinsed and quartered artichoke hearts, garlic, parsley, lemon, capers parmesan and dijon, when heated add to cooked/drained pasta.

Cook pasta per package instructions, adding a bit of olive oil and parmesan when done.

Serve and enjoy. It tastes even better the next day!

This is absolutely scrumptious and I'm sorry it took me 4 years to get around to making it. Jodi, thanks so much for it!

Woody pan sauteed some shrimp in garlic butter and pepper, added it to the bowl at the last minute. YUM!

SydneyBean- you should join us, there's always room for more at the Kitchen Table.
sydneybean_gw
Original Author
18 years ago
No wonder I couldn't find it in a search!! 2004 was a loong time ago. This sounds great. Thanks for posting it again.
dances_in_garden
18 years ago
Well, if you are eavesdropping, then let us know if you hear something good - tee hee!
lindyluwho
18 years ago
Don't be shy about posting. You can be our friend too. Let us get to know you.

Linda

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