This past Friday I was in a seafood funk and I really couldn’t decide on what to eat. Many food companies have websites that also include a myriad of recipes to try with their product.
Barilla pasta has a wonderful site with a ton of pasta dishes that use alot of different pasta shapes.
This Spaghetti With and Artichoke Cream dish jumped out at me from my computer screen, I was really intrigued by artichoke cream.
I used canned artichokes for this dish and frozen baby squid (as the recipe calls for). This dish’s consistency is reminiscent of a carbonarra but there’s no egg and I added some lemon zest to bring out the tangyness of the artichokes.
I love artichokes and they are well worth the fuss to clean them. They are native to southern Europe and the entire Mediterranean basin. Today, artichokes are manily cultivated in France, Italy, Span and the U.S. (with California producing nearly 100% of the crop).
This entry counts as my submission for Weekend Herb Blogging and it’s hosted by the founder Kalyn of Kalyn’s Kitchen. Have a look at her site, her lean and mean recipes that are delicious yet very healthwise. Kalyn will also publish a “roundup” of all the contributors.
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