Baby Artichoke & Pasta Appetizer
Source:
Yield: 24 servings
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Nutritional Information:
Nutritional Information
Ingredients
| • | Baby Artichoke & Pasta Appetizer |
| • | 1 lb., 2 ounces SYSCO Imperial clarified butter |
| • | 1/4 cup each SYSCO Natural shallots, garlic, finely chopped |
| • | Salt to taste - SYSCO Classic Salt |
| • | 3qt. cooked spinach pasta, drained |
| • | 1-1/2 qt. Fontina Sauce (recipe follows) |
| • | Enoki mushrooms, rosemary springs, garnish |
Preparation
| 1. | Clean artichokes under cold water. Remove outer leaves until only light green leaves are exposed. Trim dark green layer from bottoms; cut off tips. Soak in cold water with cut lemons and juice to prevent browning. |
| 2. | . For each serving, halve 3 to 4 artichokes. Cook in 1-1/2 tablespoons, butter 10 minutes. Add 1/2 teaspoon each shallots and garlic. Cook until softened; season with salt. Heat 1/2 cup pasta and arrange on serving plate. Spoon 2 ounces warm Fontina Sauce over pasta; top with the mixture. Garnish with enoki and rosemary. |
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