Behind the Recipes
Rigatoni with Braised Artichoke Hearts, Black Olives and Parmesan-Reggiano Cheese by Personal Chef Debby Poe
INGREDIENTS:
3 cups of water
juice of a lemon
1 1/2 lbs. (12-18 baby artichokes) or 2 cups of canned artichoke hearts drained. (see note below)
4 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground pepper
1 large red onion cut in half lengthwise and sliced crosswise 1/4 inch thick
3 garlic cloves, thinly sliced
3 tablespoons Italian parsley, finely chopped
2/3 cup dry-cured black olives, pitted and roughly chopped.
1 - 28 oz. can of Italian peeled tomatoes with juice. (I like the brand: Cento San Marzano D.O.P certified) found at Whole Foods Markets. www.cento.com
1 lb. high--quality imported rigatoni
1 cup parmesan-reggiano cheese.
*NOTE: To make a much easier version of this dish, you can also use jarred artichoke hearts in place of the process described in the directions.
PREPARATION:
1. Fill a bowl with water and add the lemon juice. Trim off one third of the top of each artichoke, then trim the darkened stem. Snap the outer leaves until you reach the tender yellow-green inner leaves. Trim off any remaining dark parts. Cut each artichoke lengthwise. Drop them into the bowl of lemon water.
2. In a large, heavy sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. Add the artichokes with enough of the lemon water to cover half of them and add 1/4 teaspoon each of the salt and pepper, (discard the remaining lemon water).
3. Reduce the heat to medium-low, cover partially, and braise until the artichokes are just tender, about 7 minutes. Drain the artichokes, reserving 1/2 of the braising liquid. Reserve the artichokes and liquid separately.
4. Return the pan to medium-low heat and add 2 tablespoons of olive oil. Increase to medium heat and add the red onion, continue cooking for about 4 minutes then reduce heat to low and add the garlic, olives and braised artichokes, tomatoes with juice and remaining salt and pepper. Continue to cook over low heat stirring occasionally, while you cook the pasta.
5. Cook the pasta in plenty of salted, boiling water until al dente, 10-12 minutes, or according to package directions. Drain the pasta and add it to the sauce along with the remaining 1 tablespoon olive oil and the reserved 1/2 cup braising liquid. Stir to combine.
6. Pour into a large serving bowl and add the freshly grated parmesan- reggiano cheese and the Italian parsley. Serve at once.
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