Cook pasta in a saucepan of boiling salted water according to package directions. Drain; return to pan.
Meanwhile, heat oil in a medium skillet on medium heat. Add garlic, drained tuna, artichoke and olives; cook and stir for 2 mins or until heated through.
Add tuna mixture to pasta in pan; toss to combine. Season. Divide pasta mixture among serving bowls. Sprinkle with basil. Serve.
p and 1/2 inch off the stem of each artichoke.
Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic) in a blender or food processor, and process until mixture is smooth.
Chop the remaining artichoke hearts.
Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
Cover and chill 2 hours.
Sprinkle with feta cheese.
Yields six servings (one cup each).
Cook pasta according to package directions; drain, rinse and set aside.
Cut tomatoes into quarters or eighths; place in large bowl.
Trim off any tough pieces on artichoke hearts; halve and place in bowl.
Add mushrooms and olives (halve or quarter, if needed); toss gently.
Use artichoke water and enough more water to cover shrimp to boil; add heavy seasoning of salt and lemon juice or crab boil. Retain water; drain shrimp.
Boil pasta in shrimp water.
Combine 2 artichoke hearts, olive oil and the next 6 ingredients (olive oil through garlic) in a blender or food processor and process until mixture is smooth.
b>pasta until al dente and drain.
Transfer to a serving bowl and
Combine tomato, cucumber, green pepper, artichoke, and pasta; toss lightly.
o a boil, add salt and pasta and cook until al dente.
whisk together vinegar, mustard, salt and pepper. Drizzle in the olive
Cook the pasta according to box instructions then drain and set aside, saving
In a large saucepan, heat oil at medium heat. Add onion, garlic and carrot. Cook, stirring often, for about 5 minutes or until onion has softened.
Add stock and pasta. Bring to boil. Reduce heat to low and let simmer for 8 minutes.
Add small peas and bring to boil again. Reduce the heat to low and let simmer 3 minutes. When ready to serve, sprinkle each serving with parmigiano.
Toss artichoke hearts and avocados.
Combine rest of ingredients except lettuce, mixing until well blended.
Chill. Place lettuce leaf on salad plate; top with artichoke and avocado mixture.
Pour dressing over and serve.
Take hard leaves from artichoke and chop remaining leaves. Prepare dip and mix with chopped artichoke.
Serve with vegetable assortment.
In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
Add vinaigrette and toss to ix. Add salt and pepper to taste.
Preheat oven to 400 degrees F
In a greased gratin dish, overlap artichoke and tomato slices.
Sprinkle with chopped basil and season with salt and pepper.
Combine breadcrumbs and Swiss cheese; sprinkle over vegetables and drizzle with olive oil.
Bake until top is golden, about 25 minutes.
Preheat oven to 350\u00b0.
Lightly spray baking dish with cooking oil.
Combine cream cheese, mayonnaise, and garlic.
Drain and chop artichoke and crabmeat.
Mix all ingredients together and bake 25 - 30 minutes.
Garnish with green onion and red pepper.
oiling the water for the pasta.
Melt butter in a
e sauce just before the pasta is drained); cook to al
Heat oil in large pan; cook garlic and onion, stirring, until onion is soft.
Add soup, tomatoes, water and pasta.
Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender.
Stir in basil.
Serve with the bacon sprinkled on top (if using).