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*
- 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.
- 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.
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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