Ingredients:
1 lb fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or 1/2 cup chicken stock
4 cups spinach, stemmed and washed
1/4 cup chopped Italian parsley
1 tablespoon butter
kosher salt
fresh ground black pepper
grated parmesan cheese, for serving
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves or 1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
1 pinch fresh ground pepper
4 medium artichokes
1/2 lemons
6 tablespoons dried thyme leaves
3 tablespoons fennel seeds
2 1/2 tablespoons dried summer savory
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers
Directions:
For the Herbes de Napa:.
Combine all ingredients.
Store in an airtight container away from light and heat for up to 4 months.
yields 3/4 cup.
For the Artichoke Hearts:.
Preheat the oven to 375 degrees F.
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke.
Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
Cut the heart in half and scrape out the choke with a spoon.
Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
Remove from the oven and let cool in the cooking liquid.
Notes- uses for the Artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
Serve them as an appetizer salad on their own with their braising liquid.
Make sure to have crusty bread on hand to sop up the juices.
Slice or roughly chop and scatter across a cheese pizza.
Be sure to drizzle some of the braising liquid on the pizza as well.
Roughly chop and add to a risotto at the last minute just to heat through.
Add some of the braising liquid, too, to flavor the risotto.
Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
Drizzle with olive oil just before serving.
For the Pasta:.
Cook fettuccine according to package directions.
While pasta is cooking, heat olive oil in a large skillet over medium heat.
Add garlic.
When garlic is golden, add the oregano and broth.
Bring to a simmer, stir in the spinach to wilt.
Add the artichokes and heat through.
Drain the pasta and place in a serving bowl.
Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
Sprinkle with Parmesan and serve.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.