This recipe I owe to Citron, a wonderful blog edited by Mélanie Mercotte, from Ottawa (Canada); Mélanie’s cuisine is strictly vegetarian; thanks to her, I have bought a syrup made from brown rice and learned about seitan.
Frozen artichoke bottoms are available at the Middle-Eastern grocer imported from Egypt and they are such a time-saver; the recipe also calls for an ingredient that is very popular in Lebanon, hearts of palm. Since I could not find these, I substituted steamed cauliflower!
The recipe can be made into pesto (reduce the amount of olive oil) or a pasta sauce. I added the bacon as it does add a little oomph! to the pasta.
INGREDIENTS: 4 servings
- 8 ounces of pasta, preferably a tube-shaped pasta
- Pesto: 200 g (one can or 7 ounces) of artichoke bottoms
- 1/2 cup of almonds
- 1/4 cup of grated parmesan cheese
- 2 or 3 cloves of garlic, chopped
- salt, to taste
- a few grinds of black pepper
- 1/2 teaspoon red Aleppo pepper or smoked paprika or regular paprika
- 1/2 cup of steamed cauliflower or a few hearts of palm
- 1/2 cup of olive oil
Boil the artichoke bottoms following directions on the package; drain and place in the bowl of a food processor with the other ingredients. Process and taste to adjust seasoning.
Fry some bacon previously chopped in little bits; drain on paper towels and add to the sauce.
Boil some pasta, drain and toss with the sauce. Serve.
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