Baby Artichoke Recipe over Linguine with Sun-dried Tomatoes, Garlic, and Lemon
Baby artichokes sauteed with sun-dried tomatoes, garlic and lemon over linguine.
Servings 4 servings
Calories 457kcal
Ingredients
- 2 pounds baby artichokes
- ¼ cup sun-dried tomatoes chopped
- ½ pound linguine cooked and tossed with a drizzle of extra virgin olive oil
Garlic lemon Marinate
- ¼ cup olive oil
- zest of ½ a lemon
- juice of one lemon
- 1 clove garlic minced
- ¼ teaspoon sea salt
- fresh ground pepper to taste
Instructions
- Remove the zest you need from lemon before squeezing. Whisk together the marinate ingredients.
- Pull off the outer leaves of the baby artichokes until you reach tender light green leaves. Cut off the browned part of stem. Cut away about ½ inch of the artichoke top, and slice in half. Promptly, place each in marinate, making sure to coat completely.
- Preheat skillet to medium-high heat. (Boil the pasta at this time as well)
- Place each artichoke half cut side down in the hot skillet, and add the marinate. Cover and cook until the cut sides are lightly caramelized.
- Add the sun-dried tomatoes. Toss, recover and reduce heat to low-med. Cook until the artichokes are fork tender.
- Serve over linguini tossed in extra virgin olive oil, and top with grated Parmesan.
Notes
Dish is shown served with grated Parmesan cheese. Omit if vegan.
Nutrition
Calories: 457kcal | Carbohydrates: 73g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 450mg | Potassium: 399mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2085IU | Vitamin C: 21.8mg | Calcium: 106mg | Iron: 5.2mg