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makes 6 servings
Ingredients:
5 cloves garlic, peeled
½ cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 oz / 60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
½ teaspoon (2 ml) dried basil leaves, crushed
Basil vinaigrette dressing
How to make:
1. Place garlic and wine in 1 litter saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichoke. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6 litters Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15ml) oil. Reduce heat to low. Cover, simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups(500ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5ml) oil and basil.
7. Prepare Basil vinaigrette dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta, toss gently to coat.
9. Carefully spread outer leaves of whole artichokes. Remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
BASIL VINAIGRETTE DRESSING
Ingredients:
5 cloves garlic, peeled
½ cup (125 ml) white wine
6 medium artichokes for cups
1 lemon, cut into halves
6 cups (1.5 L) chicken broth
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil, divided
1 package (2 oz / 60 g) artichoke hearts
8 ounces (225 g) corkscrew pasta or pasta twists
½ teaspoon (2 ml) dried basil leaves, crushed
Basil vinaigrette dressing
How to make:
1. Place garlic and wine in 1 litter saucepan. Bring to a boil over high heat; reduce heat to low. Simmer 10 minutes.
2. Meanwhile, prepare artichoke. Cut bottom from artichokes with utility knife so that artichokes will sit flat. Remove outer leaves.
3. Cut 1 inch (2.5 cm) off tops of artichokes. Snip tips from remaining leaves with scissors. To help prevent discoloration, rub ends with lemon.
4. Place chicken broth in 6 litters Dutch oven. Bring to a boil over high heat. Add artichokes, wine mixture and 1 tablespoon (15ml) oil. Reduce heat to low. Cover, simmer 25 to 30 minutes or until leaves pull easily from base. Drain.
5. Cook artichoke hearts according to package directions. Drain well. Cut into slices to make 2 cups(500ml). Set aside.
6. Cook pasta according to package directions. Drain in colander. Place pasta in large bowl. Sprinkle with remaining 1 teaspoon (5ml) oil and basil.
7. Prepare Basil vinaigrette dressing.
8. Add artichoke hearts and 1 cup (250 ml) dressing to pasta, toss gently to coat.
9. Carefully spread outer leaves of whole artichokes. Remove small heart leaves by grasping with fingers, then pulling and twisting. Scoop out fuzzy choke with spoon.
10. Fill with pasta mixture. Cover; refrigerate until serving time. Serve with remaining dressing. Garnish as desired.
BASIL VINAIGRETTE DRESSING
makes about 1 ½ cups (375 ml)
Ingredients:
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
¾ coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
How to make:
1. Place vinegar, mustard and garlic in blender or food processor. Cover, process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
Ingredients:
1/3 cup (75 ml) white wine vinegar
2 tablespoons (30 ml) Dijon-style mustard
3 cloves garlic, peeled
¾ coarsely chopped fresh basil leaves
1 cup (250 ml) olive oil
Salt and pepper to taste
How to make:
1. Place vinegar, mustard and garlic in blender or food processor. Cover, process using an on/off pulsing action until garlic is well mixed. Add basil; continue to pulse until mixture is blended.
2. With motor running, slowly pour in oil. Season to taste with salt and pepper.
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