Conchiglie con Pomodori Ciliege, Carciofi e Olive

(Shells with Cherry Tomatoes, Artichokes and Olives)

Ingredients

6 Whole Artichokes, Medium to small
1 Whole Lemon
3-4 Tbl. Olive oil - Extra Virgin
3 Tsp. Onion - white and chopped fine.
2-3 Cloves Garlic - chopped
1/2 Lb. Tomatoes - Cherry & Fresh
10-12 Whole Olives - black Italian - pitted
2 Cups Chicken stock or broth
1/2 Cup Wine - red
2 - 3 Tbl. Flour - to thicken the sauce
1/2 Lb. Pasta - Large shells
2/3 Cup Parmesan cheese

Preparation

Prepare a small bowl of acidulated water. This is best done by adding the juice of a lemon to about a 1/2 quart of water. 

Put up a pot of water to boil for the pasta.

Peel the artichokes until the light yellow or white leaves are showing.  Cut off approximately 1/3 of the tip of the artichoke, then cut the artichoke in half lengthwise.  Remove the choke if there is one.  Cut the artichoke into 2-3 medium size pieces and place in the acidulated water.

Cut each cherry tomato in half, and set aside. Saute the onion in the olive oil for about 2 minutes, then add the garlic, and continue sautéing for another minute or so.  Add the drained artichoke pieces, and cook together with the garlic and onions for 5-8 minutes.  Add the tomatoes, and cook for 2-3 minutes more,  then add the chicken broth or stock.  Let this gently simmer for 5-10 minutes.

Take about 1/2 cup of the liquid from the pot and add the flour to it, stirring to make a thick paste.  Spoon the paste into the pan, and mix well.  Cook only for another minute or so, then add 2-3 more tablespoons of olive oil and mix. Turn off the heat 

Cook the pasta al dente, drain and either add it to the pan with the sauce or visa versa.  Turn the heat to high and cook the pasta and the sauce together for 1 minute. 

Serve with abundant Parmesan cheese.

 

In a stainless steel fry pan large enough to eventually hold all of the sauce and the pasta, sauté the shallots in olive oil for a minute or two,   then add the prosciutto and cook for an additional 2 minutes. Add the 6 chopped fresh tomatoes and turn the heat to high.  Cook the tomatoes for 5 minutes then add all of the roasted tomatoes and roasted garlic.

Cook for 5-10 minutes and add the wine and stock.   Reduce the heat to medium and cook until the sauce is reduced by half.  Turn off the heat and let the resultant sauce sit in the pan until the pasta is done.

The pasta water should be boiling by now.  Add the pasta and cook until it is very al dente.  Remove from the heat and drain, then add to the pan with the sauce.

Turn the heat to high, and toss the pasta in the sauce for 1-2 minutes. Serve in bowls. Garnish with the shaved cheese mixture.


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Last updated on: 09/02/06 01:55:24 PM