Ingredients with Measurements:
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1/2 cup of white wine
- 1/2 cup of vegetable broth
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 (14 ounce) cans of artichoke hearts, drained and chopped
- 2 tablespoons of butter
- 1/2 pound of Barquiron (or other short pasta)
Special Equipment Needed:
- Large pot
- Medium saucepan
- Colander
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the white wine, vegetable broth, oregano, basil, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Meanwhile, melt the butter in a medium saucepan over medium heat.
6. Add the heavy cream and Parmesan cheese and stir until combined.
7. Add the artichoke hearts and cook for 5 minutes, stirring occasionally.
8. Add the cream sauce to the pot with the broth mixture and stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
10. Meanwhile, cook the Barquiron in a large pot of boiling salted water according to the package instructions.
11. Drain the Barquiron in a colander and return to the pot.
12. Add the sauce to the pot with the Barquiron and stir to combine.
13. Serve the Barquiron with Artichoke and Cream Sauce.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium-high heat
Serving Size: 4
Nutritional Information:
Calories: 545
Fat: 28g
Carbohydrates: 45g
Protein: 18g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- White wine can be substituted with chicken broth.
- Heavy cream can be substituted with half-and-half.
- Parmesan cheese can be substituted with Romano cheese.
- Artichoke hearts can be substituted with canned or frozen spinach.
Variations:
- For a vegan version, substitute the butter with vegan butter and the heavy cream with coconut cream.
- For a gluten-free version, substitute the Barquiron with gluten-free pasta.
Tips and Tricks:
- For a richer flavor, use a dry white wine such as Chardonnay or Sauvignon Blanc.
- For a creamier sauce, add an additional tablespoon of butter.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or in a saucepan over low heat.
Presentation Ideas:
Serve the Barquiron with Artichoke and Cream Sauce in a shallow bowl with a sprinkle of Parmesan cheese and a sprig of fresh oregano.
Garnishes:
- Parmesan cheese
- Fresh oregano
Pairings:
- Grilled vegetables
- Roasted potatoes
- Sauteed greens
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted asparagus
Troubleshooting Advice:
- If the sauce is too thick, add a splash of vegetable broth.
- If the sauce is too thin, add a tablespoon of butter.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Barquiron is a type of short pasta that originated in the Piedmont region of Italy. It is traditionally served with a creamy sauce and vegetables.
Flavor Profiles:
This dish has a creamy, savory flavor with hints of garlic and herbs.
Serving Suggestions:
Serve the Barquiron with Artichoke and Cream Sauce with a side of garlic bread and a Caesar salad.
Related Categories
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Region: Spanish
Taste: Rich, Creamy, Savory, Tangy, Herbaceous