Fried Artichokes Over Lemon Butter Pasta

A healthy pasta dish that will wow those you feed it with.

I’m sure that not a lot of people know that artichokes are really good sources of antioxidant. Here’s a quick trivia.

Compare it to cranberries, red wine or even orange juice, one cup of artichoke hearts can provide way higher antioxidants than all of them and all other vegetables. And because of this, it is considered a very good option for cancer prevention.

They are basically considered a super food as there are tons of health benefits we could take advantage of from them. It is also a great source of potassium than can help eliminate excess sodium which in turn lowers blood pressure. It is very good for the heart liver and even for digestion. And my favorite would have to be, it is great to cure any hangover. This has been one of the remedies of my hubby whenever he has a hangover. So it really does work.

And since artichoke is oh so great, why not make a great dish out of it. The lemon butter blends so well with the artichoke. I love how they are perfect for each other. Now try it out.

Check out the recipe below.


FRIED ARTICHOKES OVER LEMON BUTTER PASTA

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Ingredients:

1 can artichoke hearts, rinsed drained and dried well

1/2 pound pasta, cooked according to package directions

2 tbsp vegan butter

2 tbsp finely minced yellow onion

1 tbsp minced garlic

4 tbsp lemon juice

2 tbsp dry white wine

2 tbsp capers

2 tbsp cold vegan butter

Salt and pepper to taste

Olive oil for frying

Vegan Parmesan, for sprinkling (optional)

 

 

Click on the NEXT BUTTON below for the instructions.

Instructions:

Add pasta to boiling salted water. Cook per package directions.

Add about 1/2 inch of olive oil to a shallow pan.  Turn on medium high heat. When oil is hot add the drained and dried artichoke hears.  Allow to cook until golden brown on all sides.  Remove from oil and place on a paper towel to absorb excess oil. Season lightly with salt and pepper.

While pasta and artichokes are cooking add 2 tablespoons of the vegan butter to a saute pan over medium heat.  When butter is melted add the onion, lemon juice and garlic and season with salt and pepper.  Cook for a few minutes until onion begins to soften. Add the wine and continue to cook for a few minutes stirring to incorporate. Once incorporated add the cold butter, re-season with salt and pepper and whisk to emulsify.

When the pasta is finished cooking drain in a colander and when ready, add to the sauce. Toss to coat.

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To serve, place pasta in a plate or bowl, top with the artichoke hearts, capers and Parmela if using.

 

 

 

Resource: onegreenplanet.org, oceanmist.com, organicfacts.net, livinontheveg.com