Baby Artichoke and Pasta Appetizer - Recipes

Kansas City

Search:

Customers

- Products
- Services
- Order Entry
- SYSCO eNutrition
- Quality Assurance
- Product Mkt. Reports
- Recipes
Appetizers
Beverages
Bread
Breakfast Entrees
Desserts
Dinner Entrees
Lunch Entrees
Pasta
Pizza
Salad
Sandwich
Sauce
Side Order
Soup
- Become a Customer

Baby Artichoke and Pasta Appetizer

Source: California Artichoke Advisory Board

Yield: 48 Servings

Printer Friendly

Ingredients

•	Artichokes and Pasta

•	72 to 96 small SYSCO Imperial artichokes, loose, 1-1/2 to 2 per serving

•	2 lbs. 4 oz. SYSCO butter, clarified

•	1/2 cup SYSCO Natural shallots, finely chopped

•	1/2 cup SYSCO Natural garlic, finely chopped

•	SYSCO Imperial/McCormick salt, to taste

•	1-1/2 gal. SYSCO Pasta LaBella spinach pasta, cooked, drained

•	3 qts. Fontina Sauce, prepared (recipe follows)

•	Enoki mushrooms, for garnish

•	Rosemary sprigs, for garnish

•	Fontina Sauce

•	2-1/2 qts. SYSCO Wholesome Farms heavy cream

•	1 lb. SYSCO butter

•	2 lbs. SYSCO Arrezzio fontina cheese, shredded

•	10 oz. SYSCO Arrezzio romano cheese, shredded

•	1/2 tsp. SYSCO Imperial/ McCormick ground nutmeg

•	1 Tbsp. SYSCO Imperial/McCormick rosemary sprigs, crumbled

•	SYSCO Imperial/McCormick salt, to taste

Preparation

1.	Artichokes and Pasta Wash artichokes under running water. Remove outer leaves from artichokes until cone of light green leaves appears. Pare dark green outer layer from bottom; slice off green tip. Place in a bowl of acidulated water to prevent browning.

Fontina sauce
Simmer cream and butter over low heat until thickened and reduced by one third. Gradually stir in fontina and romano until smoothly blended. Add nutmeg, rosemary and season to taste with salt. Hold warm for service.

For each serving: Sauté 3 or 4 artichoke halves in 1-1/2 Tbsp. clarified butter 10 minutes. Add 1/2 tsp. each chopped shallots and garlic and cook until transparent. Season to taste with salt. Attractively arrange 1/2 cup nest of pasta on serving plate, spoon over 2 oz. Fontina Sauce and top with 3 or 4 artichoke halves. Garnish with Enoki mushrooms and rosemary sprigs.