Custom Search

Monday, February 16, 2009

Artichokes Hearts and Pimento Olives Rotini Pasta.



At first it seemed like an approachable vegetable with a pretty flowery structure,tempting me to buy it fresh rather than canned.Following the simple steps as this page,I started to cut this unusual vegetable hoping I'll be able to carve a fresh artichoke heart.But my amateur skill in cutting this vegetable was not sufficient to perfectly carve the artichoke hearts.So much for my experiments I ended up wasting the artichoke.

Buying the canned artichokes was a big time saver for this recipe although I understand canned artichokes doesn't have the same nutritional value as the fresh ones.But I did save this video for my next cook-up with fresh artichokes come this spring(about 4 weeks away),the best season for artichokes.


The buttery mild flavor of artichokes complements well with the strong flavor of green olives.Or using green olives stuffed cherry peppers(pimento)also lightens the bitterness in green olives.Whole grain rotini pasta was just the right kind of pasta to go with in this all Vegan recipe,which I'm sending to the Vegan Italian Food event,hosted by Vaishali of Holy Cow!.And also to Presto Pasta Nights,host this week is Wiffy of Noob Cook.

Ingredients
1 pound Whole grain Rotini pasta.
1 can(14 ounce) artichokes hearts,drained
2 big plum red tomatoes,finely chopped
1 small onion ,finely chopped
1/2 cup pitted green olives or pimento olives
2 big cloves garlic,finely chopped
1/2 teaspoon dried basil leaves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt(less cause I'm using both canned olives and artichokes which already have good amount of sodium)
1 tablespoon extra virgin olive oil

Method
Cook the rotini pasta until al-dente as per the package directions .Drain.
In mean time heat oil in sauce pan on medium heat,add the garlic and saute for few seconds until aromatic then add the tomatoes,cover and cook until tender about 10 minutes,stir occasionally.When tomatoes are tender stir in the dried basil,artichoke hearts, pepper and salt.let flavors infuse,allow to cook for another 5 minutes.Then combine the mixture with cooked pasta and olives.Serve warm.


In Health News
For an important update in BMI guidelines for South Asians,please read the Dietitian Sweta's post on her blog Bonne Nutrition.

26 comments:

Superchef said...

the pasta with artichoke hearts looks soo delectable! even i havent been successful with fresh artichokes...thanks for putting up that link for the video!

Asha said...

Ended up with yummy Pasta dish, so it's not a waste after all! :)

Poornima Nair said...

Had artichoke hearts a few times but never made them, seemed too complicated :)...will try them for sure with the help of the video...Pasta looks Yummy!!

Preety said...

i too buy canned ones, never tried the fresh ones even though they look so beautiful..i use then on my pizza as one of the toppings..nice idea of using them in pastas also

Priya said...

Delicious pasta Yasmeen, i never tried fresh artichokes heart yet..i usually goes for tinned one r else for frozen one..healthy one:)

Varsha Vipins said...

Neva laid hands on Artichokes..thanks for that video link..The dish looks so yummy..you always come up with so many yummy looking healthy dishes Ms: healthnut..:)

Cham said...

After all it is a delicous pasta dish.

Ashwini said...

Love the buttery taste of the artichoke. Never tried to make anything with it at home..Fresh is always good..yummy looking pasta..

Nithya Praveen said...

Wow,looks wonderful Yasmeen.I always think of Artichoke dip,when i pick up Artichokes...this one is new.Will surely try!

Sara said...

This looks delicious, I love artichokes - I have a jar of long stem artichokes in the fridge right now, this recipe would be perfect!

Vibaas said...

that looks different and yummy. Never tried artichokes as i had no idea how to cook. maybe i'll give it a try now :)

sowmya said...

pasta looks yumm..good that you used them up in something really delicious.....

Happy cook said...

Wowo delicious, i have only used tinned artichikes, never made them fresh.

sangeeta said...

this is brilliant photography........
the dish is tempting for a veggie loving person like me......but i've never tasted artichokes, we don't get them here.

Jeena said...

Yasmeen I love the pictures - great healthy meal I would love taste. :-)

Purva Desai said...

This is new for me....looks healthy and nutritious

Sweta said...

Never tried cooking artichokes myself-have to try it out now!

Sweta said...

Ooops-I forgot,thanks for the BMI link!!

Viki Xavier. said...

Though the artichokes are difficult to cut and shape , they are always my favorite pizza topping. Your pasta seems so yummy.

*~*{Sameera}*~* said...

I have always wondered what use artichokes are of,never knew they could be incorporated into such a yummy recipe!Thanks for sharing dear :)

Uma said...

never ate artichoke hearts before. must have tasted great with pasta. A healthy dish.

veggie belly said...

I love the flavors here! Artichokes and olives are my favorites. I almost never bother with fresh artichokes though. Theyre too much work, unless you microwave them and eat the artichoke flesh straight from the petals.

noobcook said...

This looks healthy and delicious, thanks for sharing with PPN! =)

Vaishali said...

What a super and beautiful pasta dish, Yasmeen. I just love the flavors you have in here. And I agree, buying canned or frozen artichokes beats peeling the fresh ones and trying to find their hearts any day!
Thanks for this lovely, lovely entry to IAVW: Italian.

Joanne said...

This looks great! I love all of the fresh flavors, and artichokes are some of my faves. I usually go frozen or canned as well (and the frozen ones have the same nutritional value...maybe even better than fresh).

Ruth Daniels said...

It looks wonderful. Thanks so much for sharing your artichoke story and the delicious dish with PResto Pasta Nights. Hope to see you often.

Related Posts with Thumbnails