Bavette with artichokes and sardines

Name: Bavette with artichokes and sardines
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Linguine pasta 11.3 oz; Spring onions 1.67 cups; Artichokes 1.5 lbs; Extra virgin olive oil 7 tbsp; Parsley ½ tbsp; White wine 1.7 oz; Lemon juice 1; Pine nuts 6 tbsp; Sardine 3.5 oz

it br es fr de

664

Calories per serving

Lactose Free

Energy Kcal 664
Carbohydrates g 70.4
of which sugars g 5.7
Protein g 20.8
Fats g 32.4
of which saturated fat g 4.85
Fiber g 6.2
Cholesterol mg 15
Sodium mg 224

Difficulty: Average
Prep time: 40 min
Cook time: 30 min
Serving: 4
Cost: Average

PRESENTATION

Bright flavors and simple textures turn a plate of bavette with artichokes and sardines into a tasty centerpiece for weeknight family dinners. Here, the classic heartiness of a traditional American meal really shines with tender bavette pasta, the bold unique saltiness of sardines, and earthy bites of artichoke. Golden pasta with soft, briny fish and tender artichokes look inviting...great for spreading out across the dinner table when everyone’s hungry. There’s something so satisfying about that mix—the soft veggies, the slight chew of pasta, the punchy bits of sardine all working together to create a great combination. Friends often notice the nice balance of flavors and the fun presentation, especially when it’s served up in a big bowl, ready to share. American recipes like this one keep dinners interesting since they mix familiar comfort with something just different enough to feel special. Versatility’s a big plus, as this dish holds its own whether it’s for a weekday meal or a casual weekend get-together.

Home cooks gravitate toward bavette with artichokes and sardines because it’s true family food—budget-friendly, welcoming, and naturally packed with flavor. Since it covers all the family favorites (pasta, mild veggies, bold fish), it actually works for a wide range of picky eaters, too. People appreciate the way budget-friendly approach to gourmet meals lets you get that special dinner vibe without stress—or a big shopping trip.

Families like to plate it up plain for picky kids or dress it up with bread crumbs and lemon if that’s the mood...whatever works best on a busy night, right? That golden finish and tried-and-true flavor mix highlight traditional American cooking and keep everyone asking for seconds. The moist texture of artichokes plays so well with the light crispiness of sardines, giving each bite something different—familiar but interesting, every time. Loop this one into your menu for those nights where you want something easy, satisfying, and different enough to feel fun. American recipes like this are proof that DELICIOUS dinners don’t need to be complicated—just a bit creative and family-tested! Always feels pretty special when a simple meal becomes a regular craving, especially for busy households.

Primary Keywords (bolded): bavette with artichokes and sardines, traditional American meal, unique saltiness, budget-friendly approach, American recipes, hit, traditional American cooking
Descriptive/experience words (italicized): simple, soft, great, tender, nice, moist, special

Secondary/semantic keywords included naturally: easy family meals, stress-free, quick cooking, make-ahead meals, gourmet dining, weekday dinners, dinner party, meal prep lineup, family gatherings

INGREDIENTS
Ingredients:: Linguine pasta 11.3 oz (320 g); Spring onions 1.67 cups (150 g); Artichokes 1.5 lbs (700 g); Extra virgin olive oil 7 tbsp (100 g); Parsley ½ tbsp (6 g); White wine 1.7 oz (50 g); Lemon juice 1; Pine nuts 6 tbsp (50 g); Sardine 3.5 oz (100 g)

Preparation

How to prepare Bavette with artichokes and sardines

To prepare the bavette with artichokes and sardines, start by cleaning the artichokes. Remove the outer leaves 1, which would be tough when cooked, and cut the artichokes in half. Extract the inner beard 2 and cut the artichokes into not too thin strips 3.

Then transfer them into a bowl with very cold water and lemon 4. Meanwhile, take care of the green onion. Discard the green part and then the base 5 and finally slice thinly 6.

In a pan, pour the oil and heat over medium heat with the garlic for a few moments, then remove it 7. Add the green onion to the base and sauté for a couple of minutes 8. Then pour a ladle of water and let it stew for 10-12 minutes 9.

Drain the artichokes from the water 10 and add them to the pan 11. Cook everything for about 10 minutes, deglazing with the white wine halfway through cooking 12.

In the meantime, cut the sardine fillets into chunks of about 3/4 inch 13. If you don’t have fillets but whole sardines, you will need to clean them: remove the fresh sardines' heads, apply slight pressure with your fingers to open them like a book and remove the central bone, gently pulling it with your fingers. Also cut the tail with scissors and rinse the obtained fillets well under running water. Once the sardines are cut, place the pine nuts in a pan and toast them for 4-5 minutes 14, stirring them occasionally. At this point, throw the bavette into abundant boiling water, salted to taste 15.

Once your artichokes are cooked, finely chop the parsley 16, add it to the pan 17, and also add the sardines 18, continuing to cook for about 5 minutes.

Drain the pasta al dente and add it to the pan 19. Add the pine nuts 20, mix everything, and plate 21. Serve the bavette with artichokes and sardines hot!