Artichokes are well in season now and prices have dropped making them very affordable and ideal as part of your weekly supper. Even though most of us are only used to eating these stuffed with a tuna paste, there are various ways of enjoying this delicious vegetable. Artichokes roughly carry around 76 KCalories per 100g. They contain NO fat, cholesterol or sodium. Artichokes are a good source of Iron.
This week I shall be giving you the recipe for pasta with fresh artichokes and fresh tomatoes. This dish takes very little time to cook and can be prepared whilst waiting for your water to boil and your pasta to cook. Here is what you need to serve 2:
4 small fresh globe artichokes
1 large can of tuna
2 tomatoes
fresh parsley
fresh thyme
olive oil
spring onions
vegetable stock
Start off by removing the outer leaves from the artichokes. Cut the artichokes into quarters and slice off the top part of the remaining leaves. Now, place your spring onions in a pan with a little olive oil and add the artichoke hearts. Should fresh artichokes not be in season, you can always substitute with tinned or frozen ones. Now add some vegetable stock, fresh or a diluted stock cube and allow the artichokes to cook through.
Should you be using the tinned ones, then very little stock is required since these are already cooked.
Once the artichokes have softened and are cooked through, add the tuna and tomatoes. Make sure you deseed the tomatoes and cut them into smallish chunks. Next add the fresh herbs and a little more stock if required.
Once your pasta is cooked, drain it well and stir into the sauce. Once you plate the dish, drizzle a little olive oil on each plate.
Should you like to contact me, please do so on mailto:cooktalk@di-ve.com
This week I shall be giving you the recipe for pasta with fresh artichokes and fresh tomatoes. This dish takes very little time to cook and can be prepared whilst waiting for your water to boil and your pasta to cook. Here is what you need to serve 2:
4 small fresh globe artichokes
1 large can of tuna
2 tomatoes
fresh parsley
fresh thyme
olive oil
spring onions
vegetable stock
Start off by removing the outer leaves from the artichokes. Cut the artichokes into quarters and slice off the top part of the remaining leaves. Now, place your spring onions in a pan with a little olive oil and add the artichoke hearts. Should fresh artichokes not be in season, you can always substitute with tinned or frozen ones. Now add some vegetable stock, fresh or a diluted stock cube and allow the artichokes to cook through.
Should you be using the tinned ones, then very little stock is required since these are already cooked.
Once the artichokes have softened and are cooked through, add the tuna and tomatoes. Make sure you deseed the tomatoes and cut them into smallish chunks. Next add the fresh herbs and a little more stock if required.
Once your pasta is cooked, drain it well and stir into the sauce. Once you plate the dish, drizzle a little olive oil on each plate.
Should you like to contact me, please do so on mailto:cooktalk@di-ve.com
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