Baby Artichokes over Linguine with Asiago

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  • 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*
  • 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

* To peel pearl onions, drop them into boiling water for 40 seconds, rinse with cold water, then pull off the skins.


  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.

Yield: 4 servings

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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