1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or stock
4 cups spinach, stemmed and washed
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Freshly ground black pepper
Grated Parmesan, for serving
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers
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.
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