Going with a baby artichoke recipe rather than processing full sized fresh artichokes can be a real time saver. The smaller more tender baby artichokes are much better suited to pasta dishes too. Here the mini artichokes are halved and sauteed with sun-dried tomatoes, lemon and garlic and served over linguini pasta, creating a satisfying vegetarian dish. This vegetarian pasta dish is surprisingly hearty and makes a fabulous meatless spring meal. It is also perfect as a pasta course for Continue Reading


























