1/1 Photo of Brian Boitano's Artichoke and Spinach Pasta
1 hr 35 mins
Here's a healthy quick and tasty recipe from Olympic Gold Medalist Brian Boitano. I can't wait to make this. It looks fantastic! I plan on using whole wheat pasta. Here's to good health and good eats! Enjoy!
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- 4 large artichokes
- 5 garlic cloves
- 5 tablespoons olive oil (divided)
- 1/2 medium onion (chopped)
- fresh spinach, 2 handfuls
- 1/2 pint grape tomatoes
- 1/2 cup stock (vegetable or chicken)
- 1 lemon, juice of
- 1 tablespoon butter (or omit if you prefer)
- 6 basil leaves (chopped)
- 1/4 cup white wine
- 1/2 lb spaghetti
- 1 cup parmesan cheese (grated)
- salt and pepper
- 1/4 cup chives
- 1FOR ROASTING THE ARTICHOKES.
- 2Using a serrated knife,cut 1 inch off the top and 1/2 inch off the stem of each artichoke. Quickly rub each artichoke with half the lemon to keep from discoloring.
- 3Tear off 4 large square pieces of heavy duty foil. Place each artichoke in the center of each piece of foil. Stick a clove of garlic into the center of each artichoke and push down about an inch or so. Sprinkle each with salt and drizzle over the top with the olive oil. Gather up the corners of the foil and press together on top to tightly seal. You can wrap in a second piece of foil if you feel you don't have a tight enough seal.
- 4Place in a roasting pan and bake at 425 degrees for 30 to 45 minutes until the stem is fork tender. Let it cool down. Then peel off the leaves to get to the heart. Clean the furry center out of each heart with a knife or spoon. Slice each heart in half first then into strips about 1/4 inch thick. Set aside.
- 6Fill a stock pot with water and bring to a boil. Once boiling add a generous pinch of salt.
- 7In a large skillet, heat 2 tablespoons of olive oil over medium heat and saute the 1 clove of chopped garlic and onion until the onion becomes translucent, about 5 minutes. Add in the tomatoes, broth, juice of half the lemon and white wine. Season with a bit of salt and pepper.
- 8At this time, add pasta to the boiling water.and cook for 7 minutes or until al dente.
- 9Let the tomato and wine mixture cook down for 5 minutes then add in the artichoke hearts. Gently toss, being careful not to stir the artichokes too much as they may break down. If the mixture looks like its getting to dry you may add a little more stock. Add the basil and butter to the mixture.
- 10When the pasta is done, drain and put back in the pot. Add tomato mixture to the pot along with the fresh spinach and parmesan cheese. Mix together, taste and adjust seasonings if needed. Serve in a large bowl. Garnish with ribbons of parmesan cheese, chives and a drizzle of olive oil.
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Nutritional Facts for Brian Boitano's Artichoke and Spinach Pasta
Serving Size: 1 (352 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 606.1
- Calories from Fat 253
- Total Fat 28.2 g
- Saturated Fat 8.7 g
- Cholesterol 29.6 mg
- Sodium 563.6 mg
- Total Carbohydrate 66.6 g
- Dietary Fiber 11.5 g
- Sugars 2.3 g
- Protein 23.3 g
The following items or measurements are not included: