Amy, Thanks for posting this recipe. I love it, but haven't made it for a couple years...because I haven't had the recipe handy. Now I do!
Shrimp and Artichoke Pasta
3 Slices bacon, chopped
1 small onion, chopped fine
1 cup whiping cream
8oz artichoke hearts
1 15oz can crushed or diced tomatoes
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
1 lb cooked shrimp (If I don't have shrimp I've used chicken)
1/2 cup grated parmesan cheese optional
16oz Bow tie pasta (or pasta of your choice)
Cook pasta, drain and set aside. In a large skillet cook bacon and onions. Stir in whip cream, artichoke hearts(which I cut smaller), tomatoes, basil, salt and pepper. Heat to a boil then reduce heat and simmer about 15 mins. Stir in shrimp heat until warmed through. Serve over cooked pasta, top with parmesan cheese. Make 4-6 servings
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Hey Annie... this recipe is a little labor intensive but so delicious... it's kind of like a french beef stew.
Beef Bourguignonne
Rub
1 T. dried thyme
1 t. salt
½ t. freshly ground pepper
Bouquet Garni – cut all items in to small bits and tie up in a cheese cloth bag
1 stalk celery with leave
3 sprigs fresh Italian parsley
3 sprigs fresh thyme
1 bay leaf
Stew
1 lb boneless beef chuck
1 yellow onion - diced
2 cloves garlic - minced
3 carrots – cut on an angle, one inch
3 slices thick-cut lightly smoked bacon
1 T. oil
2 c. beef stock
1 ½ dry red wine (such as Zinfandel)
12 pearl onions
12 small fresh mushrooms
2 T. olive oil
1 t. salt
½ t freshly ground pepper
6 sprigs fresh Italian parsley
Cut the beef chuck into small bite size cubes. Massage the rub into the beef and make sure it is coated on all sides. Set aside at room temperature for an hour.
Cut the bacon into ¼ inch strips. Cook in a dutch oven over medium heat. When it is crispy, pull out of the fat and set aside. Add the 1 T. oil. Brown the beef on all sides. Do not cook all the way through. When it is brown on all sides, pull it out of the oil and set aside. Add the onion, garlic, and vegetables. Sauté until onions begin to caramelize.
Add the beef stock, wine, bacon, beef, and bouquet garni. Place in the oven at 350 degrees for one to three hours. Add more stock or wine if necessary to keep liquid about ¾ of the way up the beef.
Blanch the pearl onions in a sauté pan in water. This will make them easier to peel. Slice the mushrooms and sauté with pearl onions in the olive oil. Place over the top of stew just before serving.
Serve with mashed potatoes or warm crusty bread.
Serves 4.
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