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 Sun-dried tomatoes, artichoke hearts, crushed red peppers, a garlic and thyme-infused olive oil |
 Over your favorite pasta and finished with shredded Parm or Asiago cheese... |
 Infuse the olive oil with lots of garlic & some thyme |
 Old Glory & The Flag of Michigan |
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It's mid-Winter. You're dyin' for Spring. Still too early for fresh favas and artichokes in the markets. Try this...
With farm-fresh ingredients, this is a vegetarian's main course in the restaurant. But, let's pretend you can't get the magnificent fresh vegetables and you are forced to scour the shelves of the cupboard, pantry or grocery store.
Tonight, treat yourself and the family to an 'almost restaurant' meal loaded with nutrition, fiber and, best of all - a massively excellent flavor.
This variation uses ingredients commonly found in most grocery stores - year 'round!.
A great gluten free and vegetarian dish!
Ingredientes
- I can (15-1/2oz.) fava beans (in water), drained
- 1 can (14-1/2oz.) artichoke hearts (in water), drained and quartered
- 1 C olive oil
- 8 halves, sun-dried tomatoes (soaked in warm water for 5 minutes)
- 1/2 tsp crushed red pepper flakes (or to taste)
- 6 cloves garlic, finely chopped
- 2 sprigs of frozen thyme OR 1 tbs dried thyme
- 1/2 tsp sea salt
- 1/2 C fresh, shredded Parmigiano-Reggiano or Asiago cheese
- Fresh ground black pepper to taste
- Pasta (something large - this is not an angel hair dish - broad noodles are good - what do you have on hand?)
- [TIP: You will need very little salt. The beans and 'choke hearts have salt in the water they are packed in, and you need not rinse them prior to cooking]
Direcciones
- Heat water for the pasta of choice
- Bring the oil to hot over medium-high
- Add the chopped garlic and the thyme
- Cook until the garlic is golden, about 15 seconds, turn the heat to med-low
- Drain the infused oil into a second sauce pan through a fine mesh sieve and discard the garlic and thyme
- Add the salt, red pepper flakes and drained tomatoes and stir to coat
- Add the fava beans and artichokes and stir to coat
- Let the sauce simmer while your pasta cooks
- Shred the cheese - (Parm, Asiago, what do you have on hand?)
- Drain the pasta and stir in a little olive oil to coat, then plate it (or bowl it)
- Dress with the shredded cheese and serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 537 | |
| Calories from Fat 502 | 93% |
| Total Fat 56.77g | 71% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 465mg | 19% |
| Potassium 94mg | 3% |
| Total Carbs 4.87g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.35g | 0% |
| Protein 4.52g | 7% |
Evaluaciones
22 de Febrero de 2012
There is nothing new about the fava / artichoke combo - even the sundried tomatoes are somewhat common in various cuisines. For my palate, it's the crushed red pepper flakes and a muscular cheese that move this dish to a versatility that I find exciting. In addition to a wide variety of big pastas and noodles as a base, aren't you interested in learning what an immersion blender and a splash of good balsamic would do with these flavors in the world off DIPS and SAUCES??Yo he cocinado/probado esta recetaEsta es una variación
25 de Febrero de 2012
I use Cavatappi or Buccatini for dishes like this. How about a little ham and some spinach or escarole.
Looks like Sicilian food to me! Let's eat!1 replyYo he cocinado/probado esta receta1 person likes this review
Comentarios
- 25 de Febrero de 2012Hey, Bobby! Welcome! You are exactly on it - some prosciutto would be a knockout, maybe cutting back on the salt a bit. Escarole never hurt anybody and can really balance a dish - I'd chop it a bit here. You can also add some of your favorite Sicilian, or even some Barese, sausage. What a complete meal, eh! Pass that bread and another glass of red...
21 de Febrero de 2012Wow. That sounds fabulous and very interesting. I love the combination of artichokes and fava beans.
17 de Febrero de 2012Yummy. I <3 artichoke dip. This is a great twist to the traditional artichoke dip recipe. Thanks for sharing.
