Cipollinis and Baby Artichokes

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Cipollinis and Baby Artichokes

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Pasta & Pasta Sauces

Slow Cooker Cooking

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds cipollinis -- trimmed, peeled & left whole

3 cloves garlic -- minced

1 1/2 pounds baby artichokes (the very smallest you can

find) -- stem ends trimmed & peeled, tiniest bottom

leaves removed

2 teaspoons salt

1/2 cup olive oil

freshly grated cheese, preferably

Parmigiano-Reggiano

 

Place the onions in the bottom of the insert of the slow cooker. Sprinkle the

garlic over the onions and scatter the artichokes on top. Sprinkle with salt,

and then drizzle the oil over the vegetables. Cover and cook on low for 6 to 7

hours or on high for 3 1/2 hours until the vegetables are very tender.

 

To serve alone or as part of an antipasto platter, cool the vegetables to room

temperature, drizzle with some of the flavored cooking oil, and sprinkle with

cheese.

 

VARIATION: To serve as a pasta sauce, cook 1 pound of ziti or other tube-shaped

pasta in boiling water until al dente. Divide the pasta among 4 deep plates.

Spoon the onions and some of the oil over the pasta. Place some of the

artichokes around the rim of each plate and sprinkle generously with freshly

grated cheese and black pepper.

 

NOTE: To peel small onions easily, plunge them into boiling water for 10 to 15

seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins

will slip right off when loosened with a small sharp knife.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 161 Calories; 18g Fat (98.6% calories

from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 711mg Sodium. Exchanges: 0 Vegetable; 3 1/2 Fat.

 

NOTES : Cipollinis are a type of small onion

 

This is a five-star recipe that you can serve as a part of an antipasto course

or as an earthy pasta sauce for an elegant occasion. As the artichokes cook,

they turn an amazing bronze color and fill the kitchen with a wonderful aroma.

If you love the cipollini onions in this recipe, try the Cipollini Mashed

Potatoes (page 70).

Nutr. Assoc. : 0 0 0 0 0 0