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Crispy Artichoke Broccoli Rabe Orecchiette

May 27, 2021
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A smooth yet tangy parmesan and broccoli rabe puree tossed with orecchiette and topped off with perfectly roasted crispy artichoke hearts, roasted cherry tomatoes, and crisped up prosciutto: this Crispy Artichoke Broccoli Rabe Orecchiette is going to be one of your new favorite pastas!

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I’m always on the hunt for a good side dish recipe. Although I love my classic grain, starch, or roasted vegetable, those can get pretty boring pretty fast. Yes, those more mellow options pair wonderfully with an extravagant main, but sometimes you need something a little more fun to go with a more unembellished protein — ya know? If you’re feeling like something that’s just a bit over the top, packed with veggies, super customizable, and definitely not boring, this Crispy Artichoke Broccoli Rabe Orecchiette is for you! Here are the deets:

The breakdown…

This Crispy Artichoke Broccoli Rabe Orecchiette starts off with those artichoke hearts. Artichokes are something I used to rarely work with. They can be pretty intimidating when in their whole form, and have a bit of a tangy, particular flavor when jarred. So, when I stumbled upon frozen artichoke hearts the other day at the store, I knew that I had to try them out. 

Like most frozen fruits and veggies, I was pleasantly surprised with just how amazing they tasted! Like, for real, frozen vegetables are totally slept on. In fact, they are usually frozen right after being grown/picked, giving them more nutrients than your average grocery store alternative. I think I read something once that said how the average grocery store apple was picked over a year ago, leaving it with only a small portion of their overall nutritious potential! Don’t quote me on that…lol… I’m simply recommending that you give frozen fruits and veggies a shot! 

Even though these frozen artichokes may have more nutrients and are super easy to use, let’s not pretend the goal of this Crispy Artichoke Broccoli Rabe Orecchiette is to be health food!! All I know is that it’s good, especially when the artichokes are all crisped up in the oven. Moreover, those roasted cherry tomatoes are an amazing bright vegetable (fruit?!) addition to this pasta. I didn’t include the actual directions of roasting up the cherry tomatoes or the prosciutto in the main directions – mostly because it’s pretty self explanatory, but also because you don’t really need to roast either of these components. Cherry tomatoes and prosciutto are both delicious as is, but if you want my opinion, I usually throw these items into the oven midway through the roasting of the artichokes and get them super crispy and flavorful. 

let’s talk about that broccoli rabe… 

Once you have all your veggies and prosciutto set in the oven, it’s time to get started on that broccoli rabe mixture. If you aren’t familiar with broccoli rabe, it’s pretty much like a broccolini with more leaves. Plus, it has a notorious bitter taste that’s honestly quite controversial. Personally, I love the little bite that comes from the broccoli rabe, especially when tamed down with the parmesan and lemon in this mixture. I call this a “mixture” because that’s really what it is. No, it’s not a sauce — it’s too thick. But, it’s also not a dressing because it’s too thin. If anything, it’s pretty close to a pesto, just without the nuts. 

When working with broccoli rabe, you definitely want to blanch it in some boiling water first. This boiling process softens the broccoli rabe, and makes it much easier to work with when mixing everything up in the food processor. And, while it’s blanching, you can go ahead and get your mixture going. I like to blend the parmesan, lemon, garlic, and olive oil before adding the broccoli rabe. This allows you to leave the broccoli rabe a little chunky while still having all of the other flavors evenly dispersed. You could also completely emulsify your broccoli rabe, if you would like… I just love all those textures.

time to assemble!

Once all of your roasted components are out of the oven, and your broccoli rabe mixture is good to go, it’s time to assemble!  Orecchiette is my favorite type of noodle for this type of dish. Small, yet with pockets to hold all that good broccoli rabe and parmesan! That being said, you could use whatever type of noodle you love. To put it all together, I like to toss the broccoli rabe mixture, more parm, and walnuts with the noodles first, then I go in and top it all off with the roasted tomatoes, prosciutto, and artichokes. You could also just toss everything in, but I would be gentle with the tomatoes. 

All in all, this Crispy Artichoke Broccoli Rabe Orecchiette is truly one of my favs. With an easy base of a garlicky and cheesy broccoli rabe “sauce” and all the best crispy textures, this dish really has it all. Even so, I added a few extra optional add-ins you could throw in… if you’re feeling fancy!! Ricotta, burrata, roasted corn, or crispy pancetta would be my go-tos. Many of these would also work as a substitution for the listed ingredients (like the pancetta instead of the prosciutto!?!). But, really, this Crispy Artichoke Broccoli Rabe Orecchiette is amazing just the way it is.  

how to serve it up…

In my opinion, one of the best parts is just how versatile it is. Not only can you mix and match the toppings, but you also can serve this up for pretty much any occasion. It works wonderfully as a main course – with or without an extra protein. But, it also is a delicious lunch (leftovers are amazing!!) or side dish. I often serve this up with my Chicken Souvlaki Skewers or my Salmon Kabobs with Summer Squash.

As a side or a main, this dish is definitely easy enough to throw together for a weeknight dinner, but also is extravagant enough to impress family and friends. I mean, if I was being completely honest this dish would be called “Panko Crusted Artichoke Parmesan Broccoli Rabe Roasted Tomato and Crispy Prosciutto Orecchiette”… but that’s a mouthful. Anyways, my point is that this dish is a showstopper. You have to try it out!

I hope you enjoy this Crispy Artichoke Broccoli Rabe Orecchiette as much as I do! Let me know in the comments below!

Crispy Artichoke Broccoli Rabe Orecchiette
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Crispy Artichoke Broccoli Rabe Orecchiette

Recipe by Annie PatrickCourse: Main Course, Side Dish, PastaDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes

A smooth yet tangy parmesan and broccoli rabe tossed into orecchiette and topped off with perfectly roasted crispy artichoke hearts, roasted cherry tomatoes, and crisped up prosciutto: this Crispy Artichoke Broccoli Rabe Orecchiette is going to be one of your new favorite pastas!

Ingredients

  • artichoke:

  • 1 12 oz bag frozen artichoke hearts (about 3 cups)

  • 2 tbsp olive oil

  • ¼ cup panko breadcrumbs

  • 2 tsp garlic powder

  • Salt and pepper, to taste

  • Red pepper flakes, to taste

  • broccoli rabe mixture:

  • ½ lb broccoli rabe, stems trimmed

  • 4 cloves garlic, smashed

  • ¼ cup parmesan cheese, grated

  • ½ a lemon, juiced

  • ¼ cup olive oil

  • ¼ cup water

  • Salt and pepper, to taste

  • assembly:

  • 1 1 lb box orecchiette, prepared according to package (reserve ⅓ cup pasta water)

  • ¼ cup parmesan cheese, grated

  • ½ cup walnuts, toasted

  • 1 pint cherry tomatoes, fresh or roasted (see notes)*

  • 3 oz prosciutto, roasted (see notes)*

  • optional add-ins: roasted corn, burrata cheese, ricotta cheese, or crispy pancetta

Instructions

  • Preheat the oven to 425 degrees.
  • On a parchment lined baking sheet, toss the artichoke hearts with the olive oil, panko, garlic powder, salt, pepper, and red pepper flakes, making sure to evenly coat each piece. Roast in the oven for about 40 minutes, flipping halfway through. Remove from the oven (note: the hearts will crisp up more as they cool).
  • Meanwhile, bring a large pot of salted water to a boil. Add the broccoli rabe and cook for about 5 minutes, or until tender. Then, drain the broccoli rabe and place in a bowl of ice water.
  • In a food processor, mix the garlic, parmesan cheese, lemon juice, and olive oil until smooth. Add in the broccoli rabe and the water and continue to mix until it is just barely emulsified (you want it to be a little bit chunky). Season with salt and pepper.
  • In a large bowl, toss the orecchiette with the broccoli rabe mixture and more parmesan cheese. Top with the crispy artichokes, toasted walnuts, roasted cherry tomatoes, crispy prosciutto, and any other topping of choice. Serve warm or chilled and enjoy!

Notes

  • To roast your cherry tomatoes, line a baking sheet with parchment paper. Toss a pint of cherry tomatoes with 2 tbsp of olive oil, salt, and pepper, and roast in the preheated oven for 20-30 minutes. Alternatively, you could go with fresh cherry tomatoes. Both are delicious!
  • To crisp up your prosciutto, take each slice and bunch then up into little “nest-like” bunches. Throw them on a parchment lined baking sheet and roast in the preheated oven for 10-15 minutes, or until crisp. 
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