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Baby Artichokes over Linguine with Asiago



  • 8 baby artichokes, the size of an egg or smaller
  • Juice of 1 lemon, divided
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 cup pearl onions, peeled (see Note)
  • 2 cloves garlic, minced
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1/2 pound linguine
  • 3/4 cup vegetable stock, preferably homemade
  • 1/4 cup dry white wine
  • 1/4 cup freshly grated Asiago cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Per serving: fats, 7 grams (19% of calories); calories, 339; cholesterol, 13 milligrams; carbohydrate, 55 grams; fiber, 6 grams; protein, 13 grams; sodium, 496 milligrams

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