Best 2 Artichoke And Escargot Over Linguini Recipes

Indulge in a culinary masterpiece that combines the rich flavors of artichokes and escargot with the delicate texture of linguini. This delectable dish tantalizes the taste buds with a unique blend of savory and briny notes, complemented by a medley of aromatic herbs. Discover your new favorite seafood pasta as you embark on a journey through three enticing recipes that showcase the versatility of this extraordinary combination.

From the classic pairing of artichoke and escargot in a creamy white wine sauce to the innovative fusion of Asian flavors in a ginger-soy glaze, each recipe offers a distinct interpretation of this harmonious duo. Elevate your dining experience with a simple yet elegant presentation, garnished with fresh herbs and a sprinkle of Parmesan cheese. Prepare to be captivated by the symphony of flavors and textures in this extraordinary dish.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE LINGUINE

Artichoke Linguine image

Make and share this Artichoke Linguine recipe from Food.com.

Provided by Engrossed

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

Steps:

Boil pasta according to directions.
In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
Blend in the artichokes and the 2 tbsp of parmesan cheese.
Cover and simmer over low heat for about 8 minutes.
Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
Serve immediately. (It still tastes good as leftovers too.).

ARTICHOKE AND ESCARGOT OVER LINGUINI

Artichoke and Escargot Over Linguini image

Amazing! Everything compliments the other extremely well and it's a nice main dish.

Provided by Victoria MH

Categories French Recipes

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

1 (8 ounce) package linguine pasta
2 tablespoons butter
1 (10 ounce) can artichoke hearts, drained and sliced
1 (4 ounce) can sliced mushrooms, drained
1 (7 ounce) can escargot, drained
3 cloves garlic, chopped
1 teaspoon dried sage
1 pinch dried oregano
¼ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 58.8 g, Cholesterol 85.2 mg, Fat 9.4 g, Fiber 5.3 g, Protein 36.8 g, SaturatedFat 5.1 g, Sodium 865.2 mg, Sugar 6.4 g

Tips:

Mise en Place: Before starting, ensure all ingredients are prepped and measured. This will make the cooking process smoother and more efficient.
Choose Fresh Ingredients: Opt for fresh artichokes and escargots for the best flavor and texture. If using canned or frozen artichokes, drain and rinse them thoroughly.
Cook Escargots Properly: Cook the escargots according to the package instructions. Overcooking can make them tough and rubbery.
Don't Overcook Artichokes: Cook artichokes until tender but still slightly firm. Overcooking can make them mushy.
Use High-Quality Linguini: Choose a good quality linguini pasta for the best results. Cook it according to the package instructions.
Garnish Generously: Garnish the dish with fresh parsley, lemon wedges, and grated Parmesan cheese for an extra touch of flavor and elegance.

Conclusion:

The combination of artichokes, escargots, and linguini creates a delightful and elegant dish that is perfect for special occasions or a gourmet dinner. By following these tips and using high-quality ingredients, you can easily prepare this delicious and impressive meal at home. Enjoy the unique flavors and textures of this classic French-inspired dish.