Boitano spent a recent afternoon shooting new promotional video for his cooking show, which appears on Sundays on the Cooking Channel.
Artichoke and Spinach Pasta
Serves 4 INGREDIENTS
4 large artichokes Juice of a lemon 4 cloves garlic, plus 1 clove, chopped Salt
2 tablespoons olive oil, plus additional for drizzling
½ medium onion chopped ½ pint baby heirloom or grape tomatoes ½ cup vegetable or chicken broth ¼ cup white wine Fresh ground pepper ½ pound spaghetti 6 basil leaves, chopped 1 tablespoon butter 1 (6-ounce) bag fresh baby spinach 1 cup grated Parmesan cheese plus a small block for ribbons ¼ cup chives, chopped
DIRECTIONS
Preheat oven to 425 degrees F. Use a serrated knife to cut 1 inch off the top and ½ inch off the stem of each artichoke. Rub each artichoke with a half a lemon to prevent discol- oration.
Place each artichoke in the center of a large piece of aluminum foil. Stick a clove of garlic into the center of each artichoke and push down an inch or so.
Sprinkle each artichoke with salt, and drizzle ol- ive oil over the top. Gather up the corners of the foil and press together on top to tightly seal the artichoke. (You can wrap in a second piece of foil if you don’t think you have a tight enough seal.)
Roast the artichokes in a roasting pan for 30 to 45 minutes, or until stem is fork tender.
Let the artichokes cool down to room tempera- ture. Peel the leaves off to get to the heart. Clean the furry center out of the heart with a knife or spoon and slice each heart into strips about ¼ inch thick.
Bring a large pot of 4 cups salted water to a boil.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until translu- cent, about 5 minutes.
Add chopped garlic and sauté for another min- ute. Add tomatoes, remaining lemon juice, veg- etable broth, white wine, and salt and pepper to taste. Simmer for 5 minutes.
Add spaghetti to the boiling water and cook for about 7 minutes or until al dente.
Add the artichoke hearts to the tomatoes and gently toss, being careful not to stir the arti- chokes too much because they may fall apart. If the mixture looks too dry, add a little more broth. Add basil and butter to the mixture.
When the pasta is cooked, drain and put back in the pot. Add the tomato mixture to the pot, along with the fresh spinach and Parmesan. Mix thoroughly, taste and adjust seasoning if neces- sary.
Serve in a large bowl or plate. Garnish with chives, ribbons of Parmesan and a drizzle of olive oil.
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jury. But at 48, he remains in remarkably great skating shape. He will still perform triples in his programs and his trademark spread eagles are still among the best. “It’s still such a pleasure for me to watch
him skate,” said Leaver, who has coached him for more than three decades. “For me to watch his grace, his power and his speed across the ice, I’m
26 JUNE/JULY 2012 still impressed.” Boitano had been serving as a mentor to
Ryan Bradley, who won the U.S. title in 2011 and has since retired from competitive skating, and Alissa Czisny, a two-time U.S. champion. Boitano said he has kept in regular contact with Czisny, saying the two share text messages fre- quently. When asked if he might mentor another
skater in the future, Boitano said he is open to the idea.
Tese days, however, he has quite a bit on his plate — literally and figuratively. Between skating and cooking and travel- ing, Boitano rarely has a free moment. But he wouldn’t change a thing. “I’m very lucky,” he said. “Very.”
PHOTOS BY JAY ADEFF
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