We love making these “little ears” with broccoli and artichoke hearts for family get-togethers.
We love how there is almost an equal ratio of green to pasta in this dish. The sun-dried tomatoes add a delightful sweet tanginess, and the red pepper flakes, a hint of spice. We tend to double the recipe because this simple yet satisfying dish holds up beautifully as leftovers.
Orecchiette with Sautéed Artichoke Hearts, Broccoli, and Sun-Dried Tomatoes
Orecchiette is Italian for “little ears” and we have been making this recipe for little ears with broccoli and artichoke hearts for family get-togethers for so many years.
- Kosher salt
- 1/3 cup extra virgin olive oil
- 5 cloves garlic cut in thin slices
- 1 9-ounce box frozen artichoke hearts thawed and sliced in half lengthwise
- 1/8 teaspoon crushed red pepper flakes or to taste
- 1/4 cup julienned sun-dried tomatoes in oil drained
- 3 tablespoons finely chopped Italian flat-leaf parsley
- 5 cups 1-inch broccoli florets
- 1 pound orecchiette pasta
- 1/4 cup dry white wine
- 1/2 cup low-sodium vegetable broth
- 1/3 cup freshly grated Parmesan cheese
- Freshly ground black pepper
- Bring a large pot of water to a boil over high heat and add 1 tablespoon of salt.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the garlic and stir for 30 seconds. Add the artichoke hearts and sauté until they begin to turn golden brown, about 5 minutes. Add the red pepper flakes, sun-dried tomatoes, and 2 tablespoons of the parsley and cook for an additional 3 minutes.
- Remove from the heat and set aside.
- Fill a large mixing bowl with water and ice and set aside.
- Add the broccoli to the boiling water and blanch until the color brightens, 1 to 2 minutes. Using a slotted spoon, transfer the broccoli to the ice water to shock, leaving the pot of water boiling for the pasta. Once the broccoli has cooled, drain it in a colander.
- Add the pasta to the boiling water and cook until al dente, about 1 minute less than the directions on the package. Reserve 1⁄4 cup of the pasta water and drain the pasta in a colander.
- Return the skillet with the artichokes to medium-high heat, add the white wine and vegetable broth, and cook until it is hot, 2 to 3 minutes. Add the broccoli and cook, stirring, for an additional 3 to 4 minutes.
- Fold in the pasta, adding some of the reserved pasta water if the sauce seems dry, and toss until well combined. Stir in the Parmesan cheese and season with 1 teaspoon of salt and pepper to taste. Transfer the pasta to a serving bowl and sprinkle with the remaining 1 tablespoon of parsley. Serve hot.
Excerpted from The Pollan Family Table by Corky, Lori, Dana and Tracy Pollan. Published by Scribner, 2014.