Bonamini Artichoke Hearts in Italian Extra Virgin Olive oil
Artichoke Hearts in Italian Extra virgin Olive Oil – Only the smallest and tastiest artichokes are selected and cooked in water and vinegar to make them EVEN MORE tasty and crisp. Ideally used as an appetiser or side dish.
Artichoke Hearts in Italian extra virgin olive oil
Variety of Olive: Native olives
Produced in: Illasi and Mezzane Valleys in the province of Verona, Italy
Ingredients: Artichokes, extra virgin olive oil, garlic, chilli pepper, capers and parsley
Net content: 280g
Artichoke Hearts in Italian Extra Virgin Olive Oil – Recipe Suggestion
Artichokes and Lobster with Angel Hair Pasta – how does that grab your imagination!
2 cups of basic tomato sauce (see below for recipe)
8 baby artichokes, trimmed and quartered
1 cup plus 2 tablespoons Extra Virgin Olive oil
1 bunch fresh mint leaves, washed
1 tablespoon crushed red chilli peppers
14 cloves garlic (peeled)
2 cups of sweet white wine
4 lobsters, about 1 lb each
1 lb angel hair pasta
sea salt and freshly ground black pepper to taste
Basic Tomato Sauce (recipe) – prepare and set aside for use in recipe above
Keeps in a fridge for about one week and can be used with a variety of meats and vegetables.
1/4 cup of Extra Virgin Olive Oil
1 Spanish onion, chopped coarsely
4 garlic cloves, peeled and sliced thinly
tablespoons chopped fresh thyme
1/2 medium shredded carrots
3 X 400g cans of peeled whole tomatoes, crushed, juice reserved, sea salt and pepper to taste. (You can purchase these cans on Amazon)
Heat the olive oil over a medium heat in a large saucepan. Add the onion and garlic and cook until the onions are soft and light golden brown in colour. This should take about 8 to 10 minutes.
Add the fresh thyme and the shredded carrot. Cook for about 5mins or until the carrots are limp
Add the tomatoes and juice and heat to boiling. Stir at regular intervals. Once the mixture boils, lower the temperature and simmer for about 30 minutes, or until the sauce thickens.
Place baby artichokes in a large frying pan and cook over a high heat together with 1 cup of Extra Virgin Olive oil, mint, chilli flakes and 2 thinly sliced garlic cloves. Cook over medium heat until centre of the pan has reached a bubbling simmer. The artichokes should be submerged in oil to cook uniformly. Remove the skillet from the heat and allow it to cool for 15 to 20 mins. Set aside while preparing the sweet Garlic.
Combine 2 tablespoons of oil and the remaining garlic in a 14 inch frying pan and cook over a high heat. Cook until the garlic cloves are browned. Add the sweet wine and reduce until the liquid becomes syrupy. Set aside.
Fill a large pot with enough water to hold all of the lobsters and bring to a boil. Steam the lobsters in the water for 12 minutes approx., or until the lobsters become bright red. Remove them from the heat, and allow them to cool slightly. Remove all the meat from the claws and the tail.
In a large frying pan, combine the tomato sauce with the drained artichokes, the sweet garlic, and the lobster. Place the pan over a medium heat just to warm the ingredients Season with salt and pepper to taste.
Cook the pasta according to the packet instructions (fresh is always best!) then drain. Add the pasta to the lobster mixture and toss over medium heat to coat. Divide into 4 heated bowls and serve immediately.
Another recipe suggestion: Granarolo Torchietti Pasta
Baby artichokes hearts in Extra Virgin olive oil
Grancrema Pecorino – soft cream (sheep) cheese
Smoked bacon cut into cubes
Dash of white wine
40g finely chopped onion
Pepper and salt to taste
Cook the pasta in salted water until al dente. Drain the artichokes from the oil and cut them in half. Sauté the onion in a saucepan with the olive oil; add the artichokes and the bacon, then add the white wine.
Whisk the eggs in a bowl with the grated Parmesan and season it with pepper and salt.
Drain the pasta and toss it in the pan with the sauce. Remove from the heat and stir in the egg mixture, mix thoroughly and complete by adding some of the Grancrema Pecorino – soft cream (sheep) cheese