CHEESELOVERS_TORTELLONI_SAUTÉEDARTICHOKES_SHRIMPS-_ORANGE_mobile.jpg

CHEESE LOVERS TORTELLONI WITH SAUTÉED ARTICHOKES, SHRIMP AND ORANGE

  • 15 min
  • Easy

CHEESE LOVERS TORTELLONI WITH SAUTÉED ARTICHOKES, SHRIMP AND ORANGE

  • 15 min
  • Easy
CHEESE LOVERS TORTELLONI WITH SAUTÉED ARTICHOKES, SHRIMP AND ORANGE
CHEESELOVERS_TORTELLONI_SAUTÉEDARTICHOKES_SHRIMPS-_ORANGE_desktop.jpg

INGREDIENTS

  • 1 package Giovanni Rana Cheese Lovers Tortelloni
  • 2 small artichokes
  • 2 lemons for lemon water
  • 4 Tbsp vegetable broth
  • 10 fresh shrimp, cleaned and deveined
  • 0.5 zest of organic orange cut into thin strips/julienne
  • 0.5 juice of organic orange
  • 4 sprigs of thyme
  • Salt and pepper to taste

START COOKING

Prepare a bowl of water and two lemons cut in half. Squeeze three of the halves into the water and reserve one half. As you work, rub the reserved lemon half over the cut surface of the artichokes and immediately immerse the trimmed artichokes in the lemon water to slow oxidation.

Remove the outermost leaves of the artichokes until you get down to the lighter yellow ones. Then, using a serrated knife cut off the top third or so of the artichokes and trim the very bottom of the stem. Peel the stem, using either a paring knife or a peeler to remove the entire tough green exterior. Cut the artichokes in half lengthwise. With a spoon or melon baller, scoop out and discard the hairy choke and thorny inner leaves.

Slice the cleaned artichokes and immerse them in your bowl of lemon water. Strain and dry. Heat 4 tablespoons of extra virgin olive oil and garlic in a large skillet over medium-high heat. When fragrant, add the artichokes and sauté until crispy, about 4 minutes. Pour in broth and orange juice, and cook 3-5 more minutes. Season with salt and pepper to taste, add shrimp, thyme and orange zest and sauté for another 2 minutes until cooked through.

In the meantime, cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the tortelloni to the pan and stir gently, adding pasta water a little at a time if you need to loosen the sauce.

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Cheese Lovers Tortelloni
  • 2 small artichokes
  • 2 lemons for lemon water
  • 4 Tbsp vegetable broth
  • 10 fresh shrimp, cleaned and deveined
  • 0.5 zest of organic orange cut into thin strips/julienne
  • 0.5 juice of organic orange
  • 4 sprigs of thyme
  • - Salt and pepper to taste

START COOKING

Prepare a bowl of water and two lemons cut in half. Squeeze three of the halves into the water and reserve one half. As you work, rub the reserved lemon half over the cut surface of the artichokes and immediately immerse the trimmed artichokes in the lemon water to slow oxidation.

Remove the outermost leaves of the artichokes until you get down to the lighter yellow ones. Then, using a serrated knife cut off the top third or so of the artichokes and trim the very bottom of the stem. Peel the stem, using either a paring knife or a peeler to remove the entire tough green exterior. Cut the artichokes in half lengthwise. With a spoon or melon baller, scoop out and discard the hairy choke and thorny inner leaves.

Slice the cleaned artichokes and immerse them in your bowl of lemon water. Strain and dry. Heat 4 tablespoons of extra virgin olive oil and garlic in a large skillet over medium-high heat. When fragrant, add the artichokes and sauté until crispy, about 4 minutes. Pour in broth and orange juice, and cook 3-5 more minutes. Season with salt and pepper to taste, add shrimp, thyme and orange zest and sauté for another 2 minutes until cooked through.

In the meantime, cook the tortelloni according to package instructions and strain, reserving ½ cup of the pasta cooking water. Add the tortelloni to the pan and stir gently, adding pasta water a little at a time if you need to loosen the sauce.