Monday, May 15, 2006

Pasta and Lentils and Artichokes, Oh My!

We had an old standby tonight that I hadn't made in a long time. "Pasta with Lentils and Artichoke Hearts" from The Moosewood Restaurant Lowfat Cookbook One of my favorite all-time collections. I had a fiber arts class to teach in the afternoon--and I never want to cook after I get back from class, so I decided to do a bit of prep earlier in the afternoon. I chopped my onions, cooked the pasta, cooked the lentils, so it was just a matter of heating and assembly when i got back... Yummy! The flavors are cumin, coriander and lemon juice mixed with the red lentils, tomatoes and artichokes. I left out the red pepper flakes that give it a nice bite because of the kids, but I put them on the table so folks could add them if they wanted--kids and adults all cleared their plates and I have lots of leftovers--yeah!

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Harmonia said...

I really need to get brave and try artichokes at home! I even have a guide on how to wash and cut them before cooking but I am nervous - I'm not very knowlegable...trial and error with me, you know.


Mindy T. said...

You didn't mention what kind of artichokes the recipe calls for. There's nothing like fresh-sliced arti hearts, but it's definitely a labor of love to make them happen.

I sometimes use whole frozen ones in a pinch. They're widely available and not soggy like the canned ones. Sure are convenient...

Amy O'Neill Houck said...

Actually--it's just canned (not marinated) Frozen or fresh would be amazing too!