Directions:
- FOR ROASTING THE ARTICHOKES.
- Using a serrated knife,cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with half the lemon to keep from discoloring.
- Tear off 4 large square pieces of heavy duty foil. Place each artichoke in the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down about an inch or so. Sprinkle each with salt and drizzle over the top with the olive oil. Gather up the corners of the foil and press together on top to tightly seal. You can wrap in a second piece of foil if you feel you don't have a tight enough seal.
- Place in a roasting pan and bake at 425 degrees for 30 to 45 minutes until the stem is fork tender. Let it cool down. Then peel off the leaves to get to the heart. Clean the furry center out of each heart with a knife or spoon. Slice each heart in half first then into strips about 1/4 inch thick. Set aside.
- PASTA.
- Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat and saute the 1 clove of chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, broth, juice of half the lemon and white wine. Season with a bit of salt and pepper.
- At this time, add pasta to the boiling water.and cook for 7 minutes or until al dente.
- Let the tomato and wine mixture cook down for 5 minutes then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like its getting to dry you may add a little more stock. Add the basil and butter to the mixture.
- When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and parmesan cheese. Mix together, taste and adjust seasonings if needed. Serve in a large bowl. Garnish with ribbons of parmesan cheese, chives and a drizzle of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 646.93 Kcal (2709 kJ) | ||
| Calories from fat | 259.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.83g | 44% | |
|---|---|---|---|
| Cholesterol | 29.63mg | 10% | |
| Sodium | 702.39mg | 29% | |
| Potassium | 1712.85mg | 36% | |
| Total Carbs | 73.2g | 24% | |
| Sugars | 7.13g | 29% | |
| Dietary Fiber | 12.39g | 50% | |
| Protein | 27.06g | 54% | |
| Vitamin C | 74.6mg | 124% | |
| Iron | 8.6mg | 48% | |
| Calcium | 536.2mg | 54% | |
| Amount Per 100 g | |||
| Calories | 119.73 Kcal (501 kJ) | ||
| Calories from fat | 48.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 44% | |
|---|---|---|---|
| Cholesterol | 5.48mg | 10% | |
| Sodium | 130mg | 29% | |
| Potassium | 317.01mg | 36% | |
| Total Carbs | 13.55g | 24% | |
| Sugars | 1.32g | 29% | |
| Dietary Fiber | 2.29g | 50% | |
| Protein | 5.01g | 54% | |
| Vitamin C | 13.8mg | 124% | |
| Iron | 1.6mg | 48% | |
| Calcium | 99.2mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pasta Primavera
Garlic, Olive oil, Red onion, Shredded carrot and 10 more.. -
Beans & Spinach
Garlic cloves, sliced, Olive oil, Onions, chopped and 5 more.. -
Sauteed Spinach with Garlic
Garlic, Olive oil, Onion, Spinach -
Roasted Garlic and Vegetable Soup with Pasta
Garlic head , seperated and peeled, Olive oil, Onion and 12 more.. -
White Bean and Roasted Garlic Soup
Garlic cloves, unpeeled, Olive oil, Onion, chopped and 11 more.. -
Tomato and Grilled Eggplant Salad
Red wine vinegar, Balsamic vinegar, Olive oil and 11 more.. -
Spaghetti Bake
Ground chuck, Diced onion, Diced green bell pepper and 10 more.. -
Spaghettini With Fiddleheads and Shrimp
Fresh fiddleheads, Spaghettini or 12 oz linguine, Butter and 6 more.. -
Spaghetti Carbonara II
Spaghetti, Olive oil, Bacon, diced, Olive oil and 8 more.. -
Lucy's Pasta
Garlic cloves, minced, Olive oil and 11 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
