Ravioli with artichokes hearts, capers, sun-dried tomatoes ... Asparagus sliced in third and cooked the last minute in the ...

This recipe transforms classic chicken piccata into a pasta we can’t stop eating, with juicy chicken thighs cooked in a lemony, buttery sauce that clings to the pasta. Anna Theoktisto is a ...

Gremolata, the traditional Italian blend of chopped parsley, lemon and raw garlic, also makes a quick and pungent pasta topping. With artichoke hearts to mellow out the powerful garlic flavor ...

In another bowl, mix the olives and capers with a pinch of pepper. Fill the artichoke halves with the olive mixture and top with the bread crumbs. Bake for 12 minutes, until the topping is browned ...

You don’t want al dente pasta for ... dried tomatoes, artichokes and peppers into roughly 1cm/½in pieces and add to a large serving bowl. Roughly chop the olives and capers and add to the ...

Repeat with remaining artichokes. To prepare the crumb, place the breadcrumbs, 1 tbs olive oil, capers, cheese, parsley, dill and lemon zest in a small bowl and mix well to combine. Set aside ...