Baby Artichoke Recipe over Linguine with Sun-dried Tomatoes, Garlic, and Lemon
Baby artichokes sauteed with sun-dried tomatoes, garlic and lemon over linguine.
Course Entree
Cuisine Italian
Diet Vegetarian
Keyword baby artichokes recipe
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 457kcal
Author Robin Gagnon
Ingredients
2poundsbaby artichokes
¼cupsun-dried tomatoeschopped
½poundlinguinecooked and tossed with a drizzle of extra virgin olive oil
Garlic lemon Marinate
¼cupolive oil
zest of ½ a lemon
juice of one lemon
1clovegarlicminced
¼teaspoonsea 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.