Lemon Pasta With Artichoke Hearts, Tuna, Sundried Tomatoes And A Cream Pesto Sauce

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I know that by now you must be thinking that this has turned into a gardening blog instead of the food blog you originally subscribed to.  The truth is that since I had back surgery last August, my interest in food has all but evaporated.  I have lost almost 20 lbs and I am delighted to meet up with my old size 10 clothes.  These days, I eat to sustain.  It's all about calories folks, and eating less is a sure bet to weight loss.  Don't over think it.  Listen to your stomach and eat when it tells you.  Just a little will keep it content.  I am not hungry until mid afternoon when I have a small snack.  I eat a normal dinner, including a sweet, if I feel like it,  and that's it until the next day.  The only exercise I do is in the garden or going up and down the stairs that separate us from Madame Mere's apartment.

Yesterday I got inspired... at Homegoods, of all places.  It was a jar of sun dried tomatoes that made me want pasta.  They often have wonderful artisanal pasta made in Italy and I always stock up when a new shipment comes in.  The one that got my attention was the lemon linguine.  I thought it would go well with the sun dried tomatoes and....tuna! I also remembered the jar of artichoke hearts in the pantry that I had noticed was getting near expiration.  Voila, a new dish was born!  From there it was just a matter of tweaking with herbs.  Very soon I was going to be enjoying a dish and memories of the South of France.

By the time I got home I was starving and ready for an evening of creativity.  My daughter had just made a Costco run and there on the counter was a jar of what would make this dish sing, basil pesto.  And crunch, Parmesan Crisps! No matter she had forgotten the napkins which was the reason she had gone there in the first place!

I encourage you to make the recipe as is.  Don't substitute for the Sherry with white wine.  It needs the sweetness and body only Sherry can add.  If you can't get lemon pasta easily, don't sweat it.  Add a TB finely shredded lemon peel or chopped lemon balm.

I only used half the package of pasta and it was enough for four people.  I tend to like more "goodies" and less pasta and these are the right proportions.  If you make the whole package, double up on the rest of the ingredients.

This would be a great ladies lunch in Summer or Spring or a quick dinner any time of the week.  Put your feet up, enjoy the garden and imagine you are in the South of France!

Lemon Pasta With Artichoke Hearts, Tuna and Sun Dried Tomatoes In a Cream Pesto Sauce

Serves 4

Ingredients:

2 TB butter
1/4 cup olive oil
2 cloves garlic, minced
1 large shallot chopped
1/2 cup Dry Sherry
2 TB basil pesto
8 oz. heavy cream

1/2 lb Lemon pasta, linguine or fettuccine, cooked al dente*
1 can artichoke hearts
1 can tuna, packed in oil and drained
4 or 5 sliced sun dried tomatoes

Salt and pepper to taste ( I added a few flakes of Aleppo pepper)

Parmesan cheese, shredded
Parmesan Whisps

Chopped basil or parsley for decoration (optional)


Directions:

Pre warm the oven to 350 degrees.

Cook the pasta as per package directions. Leave a little al dente. Drain and save some of the cooking water.

Saute the garlic and shallot in the oil and butter until translucent.

Add the Sherry and reduce to half.

Add the basil pesto.  You can use homemade or ready made.  Stir

Add the cream and let it simmer for a bit until it thickens.

Add the artichoke hearts, roughly chopped, the tuna and the sliced sun dried tomatoes.

Add the cooked pasta and stir until the noodles are fully coated.  If you find it is too thick (you won't) add a little of the pasta water.

Place in a casserole dish, sprinkle some shredded Parmesan cheese and top with crunched Parmesan Whisps.   Cook covered for 20 minutes.  Uncover and cook for another 5 or until it browns.  Don't let the pasta dry up!

Add chopped parsley or basil on top before serving (optional).  I was too hungry!

* you can use plain pasta but add about 1 TB finely shredded lemon peel.

All photos Lindaraxa

Cheesy Spinach And Artichoke Dip

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This is the kind of recipe you need to keep around for summer entertaining, particularly if you are grilling.  I have noticed that men, in particular, really go for this dip so it's a safe bet for Father's Day.

You can assemble everything in advance, pour into a serving dish and store in the refrigerator until ready to bake.

There are lots of Father's Day recipes, menus and ideas in both this blog and the lake blog.  Go to the search box on both sites and enter Father's Day. 

A Garden Tour Lunch...Shrimp, Crabmeat and Artichoke Casserole

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Although it's been quite chilly this week here in North Georgia, the daffodils, the forsythias and the cherry trees are already in bloom.  Time to start thinking of getting out of the cave and joining civilization again!

Spring is the nicest time of the year to plan some sort of gathering, particularly if you have a beautiful garden in bloom. Although the nights are still cool, days are warm and perfect for an outdoor lunch with your friends, some of whom you haven't probably seen since Christmas.  All over the South, there are all kinds of house and garden tours and it's fun to gather a group of close friends to go and return to the house afterwards for lunch and some catching up on the latest gossip.  Whatever you make, though, has to be ready to eat on arrival so plan things that can be served room temperature, cold, or require a brief warming in the oven.

This casserole is perfect.  It comes from Susan Mason, the premier caterer of Savannah, Georgia, legendary for its garden tours in the Spring.  Warm it up while you are having drinks on the porch.

Serves 6 to 8

Ingredients

1 14 ounce can artichokes, drained
1 lbs medium shrimp, peeled, deveined with tails removed
1 lbs white backfin crabmeat, picked over for shells
4 1/2 TB butter
4 1/2 TB flour
1 1/2 Cup half and half
1 TB Worcestershire Sauce
1/4 cup dry sherry
Juice of 1/2 lemon
Salt and white pepper
1/8 tsp cayenne pepper
1/4 Cup freshly grated Parmesan cheese
1 tsp. paprika

White rice to accompany

Directions

Preheat the oven to 375 and butter a 3 quart baking dish.

Cook shrimp in boiling water for about 3 minutes, until they turn pink.

Arrange the artichokes in the baking dish.  Spread shrimp and crabmeat over the artichokes.

In a large heavy saucepan melt butter and whisk in flour to a smooth paste.  Cook and stir for 3 minutes.  Add half and half slowly and stir until thickened and smooth.  Add Worcestershire sauce, sherry, lemon juice, salt, and peppers.  Pour over ingredients in the baking dish.  Sprinkle with cheese and paprika. 

Bake for 20 minutes and serve hot with rice

Lindaraxa's Tidbits...How to Cook, Serve and Eat An Artichoke

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Artichokes are probably one of the most intimidating vegetables on the face of the earth, but if you've ever had one, especially with hollandaise sauce, you know they are divine!

My husband used to say it was the only vegetable where you ended up with more on your plate when you finished than when you started.  Artichokes were also my son's favorite vegetable when he was in kindergarten. One day I got a phone call from his teacher who wanted to share with me what had happened at school when she asked the class to write down their favorite things.  When it came to food, most kids wrote down things like hot dogs, pizza, hamburgers etc.  then she saw my son raise his hand to ask "How do you spell artichokes with hollandaise sauce?"  True story, no joke.Yes, my children were introduced to everything from an early age and if it took hollandaise to get them to eat artichokes, I am still grateful!.

There is no reason to be put off by the sight of an artichoke.  They are very easy to cook.

Choose globes that are dark green, heavy, and have "tight" leaves

Cooking Artichokes

Cut the stem to about 1 inch so they will lay down flat on your plate.  Put them on top of a steamer inside a big pot and steam for about 45 minutes.  You will know when they are done if when you stick a knife through the stalk  it is soft like a potato when its done. That's it!  You can serve them cold with a French vinaigrette or hot with my favorite,  hollandaise sauce.  For my easy, no fail recipes go here

Serving artichokes.

There are beautiful artichoke plates you can buy, or you can simply serve them on a regular plate with a bowl on the side to place the discarded leaves.  You will need a knife and a fork for when you get to the best part, the heart.  I always serve them as a first course so they can shine on their own!.  The hollandaise is passed around so everyone can take a couple of spoonfuls and place in their plates to dip the leaves and later eat with the heart.  Same with a vinaigrette, except in that case, everything is served cold and you should really cut the top third of the artichoke before you steam them.  It makes for a nicer presentation and you can drizzle some of the vinaigrette inside.

 These are my plates. Notice at left is a place for the sauce.

How to eat an artichoke

Start by pulling off one of the outermost petals.  It is both proper and polite to pluck the leaves with your fingers, leaving fork and knife aside for now. Pull off a leaf, holding it by the pointed end. If you're provided with a dip such as a vinaigrette or mayonnaise, put a small part of the edible portion of the leaf in the dip and scrape with your teeth. Don't overdo it on the dip or you won't taste the artichoke. (the edible portion of the leaves becomes greater as you get closer to the center of the artichoke). Discard remainder (you'll want to have an empty bowl ready in which to drop them).


Just before you get to the very center, leaves will become almost white with purple tips. Be careful of these leaves because their purple ends are prickly.

When the leaves are pulled, you will be left with the base, the heart, crowned with a fuzzy patch. You have now reached the best part of all, the very reason for eating artichokes: the heart. Carefully scoop away the fuzzy stuff with your knife or spoon. With knife and fork, cut bites from the heart like pieces of prime fillet.

Here's a video:
http://www.oceanmist.com/products/how-to-prepare/how-to-eat-an-artichoke.aspx
 

Finger Bowls
 
If you have them, this is the time to use them!

Wine Pairings

If eating with a hollandaise sauce, a dry French Chardonnay or Fume Blanc is best.  Be conscious of the fact that after eating an artichoke, the red wine served with the main course may taste a bit acidic.  A piece of bread after finishing the artichoke and before tasting the wine will help.

...more tidbits!

First developed in Sicily, Italy, artichokes were brought to this country (California) by the Spaniards in 1600's but did not become popular until the 1920's.  They were the third largest crop in the valley in 1929.

Did you know Marilyn Monroe was crowned Artichoke Queen in 1948? That made them super popular afterwards!

80% of the artichokes in the US are grown in Castroville, CA, 98 miles south of San Francisco (been there!)

The thicker the stalk, the bigger the heart!