Photo: Kelly Rossiter
The one downside to all of the canning and preserving that I do in the summer is that during the winter, my refrigerator is filled with jars and jars of jams, jellies, pickles and relishes, and it takes time to eat our way through them.
My daughter was home from school for the Christmas holidays and wryly noted that although the fridge was full, there really wasn't anything to eat there, unless you wanted a spoonful or two of delicious chutney.I'm making a conscious effort to incorporate more of my savoury preserves into my cooking, so I tossed together this little pasta dish for my lunch today using up some of my marinated artichokes.
This was a very piquant dish, and the rapini (also known as broccoli rabe) added a bit of bitterness, which I love. It took about 5 minutes of preparation time, and by the time the pasta was cooked the sauce was ready. If you wanted to add some protein and fibre, you could always use some cooked lentils as well.
I was alone for lunch, so this made just enough for one, so double or triple the recipe as needed. If you don't have home canned artichokes you can buy them in jars preserved in oil, or in cans preserved in water, whichever you prefer. You'll probably need a bit of salt if you used the water packed kind. You could use any leafy greens such as swiss chard, spinach or kale as well.
Pasta with Artichokes, Olives and Rapini
1 tbsp olive oil
1 large stem of rapini, tough end removed and roughly chopped
1 - 2 preserved artichokes, roughly chopped
3 - 4 olives, sliced
1 tsp capers
1 tsp lemon juice
2 oz or so of water or vegetable broth
Enough cooked pasta shells for one
Fresh ground pepper to taste
Salt to taste (if using)
1. In a small skillet heat the olive oil until it shimmers. Add rapini and stir, cooking until it is almost tender, about 5 minutes.
2. Add artichokes, olives, capers and lemon juice and stir. Add just enough water or broth to make a loose sauce. Cook until the vegetables are heated through, then serve over pasta shells.