Wash artichokes and trim stems. Remove tough outer leaves until
you reach the pale, yellowish-green interior. Cut off and discard
the top 1/4-inch of the cone, then cut into quarters. Brush
with lemon juice.
Heat a large skillet, and add butter and oil. Add artichokes,
onions, garlic, bay leaf, salt and pepper. Sauté 10 to 12 minutes
until tender and caramelized.
Meanwhile, bring a large pot of water to a boil. Add linguine
and cook about 9 minutes until firm to the bite; drain and set aside.
Add stock and wine to artichoke mixture. Bring to a boil, then
cover, reduce heat and simmer 5 minutes. Stir in cooked pasta
and 2 teaspoons lemon juice, and simmer until heated through.
Remove bay leaf.
Transfer to serving plates and sprinkle with Asiago cheese.
Makes 4 servings.
To peel pearl onions, drop them into boiling water 40
seconds, rinse with cold water then pull off the skins.
Because the season for baby artichokes lasts only a few weeks,
purchase a few extra to add to your favorite recipes.