Spaghetti with Fiddleheads and Artichokes Serves 4 Fiddleheads, the just-sprouted unfurled head of the Ostrich fern, are a much-anticipated wild-foraged food all over Maine. They are only available for a couple of weeks in the spring, and will appear at farmers’ markets and grocery stores. The ferns taste a little like if asparagus married broccoli, and they must be cooked to be edible. In this simple pasta dish, they add texture and interest—as well as complementary flavor—to crisp asparagus and tender baby artichokes. Cook pasta until al dente. Drain, rinse, and set aside.Meanwhile, heat olive oil and garlic in a large skillet over medium-high heat. Add the asparagus, artichokes, and fiddleheads and sauté until they just begin to crisp.Add cooked and drained pasta to the skillet and stir gently to mix everything together; you may want to use tongs for this. Season with salt and pepper. Garnish with Parmesan to serve. Ingredients 1 pound dried spaghetti ¼ cup olive oil 3 cloves garlic, finely chopped ½ cup asparagus tips, blanched 1 pound fresh baby artichokes, trimmed and blanched, then quartered ½ cup fresh fiddleheads, cleaned and blanched Sea salt and freshly ground black pepper, to taste ½ cup grated Parmesan
✔ Author(s): Kate Shaffer,Derek Bissonnette
✔ Title: The Maine Farm Table Cookbook: 125 Home-Grown Recipes from the Pine Tree State
✔ Rating : 4.7 out of 5 base on (71 reviews)
✔ ISBN-10: 1682684857
✔ Language: English
✔ Format ebook: PDF, EPUB, Kindle, Audio, HTML and MOBI
✔ Device compatibles: Android, iOS, PC and Amazon Kindle
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