Community Pick
Artichoke Linguine
"This is an easy, elegant and yummy pasta recipe. It has a mild flavor. It is my husbands favorite."
photo by Diana Yen
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1⁄4 cup butter
- 1⁄4 cup olive oil
- 1 tablespoon flour
- 1 cup chicken stock
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh lemon juice
- salt and pepper, to taste
- 1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
- 2 tablespoons parmesan cheese, shredded (more to taste)
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 tablespoon parmesan cheese, shredded (more to taste)
- 1⁄4 teaspoon salt
- 1 lb linguine, cooked and drained
directions
- Boil pasta according to directions.
- In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
- Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
- Blend in the artichokes and the 2 tbsp of parmesan cheese.
- Cover and simmer over low heat for about 8 minutes.
- Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
- Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
- Serve immediately. (It still tastes good as leftovers too.).
Questions & Replies
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How do I delete a saved recipe that was not a favorite to my family.
Reviews
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Delicious!!! I changed the recipe a bit by adding 8 cloves of garlic, still a mild garlic taste. We have fresh artichoke, so after harvesting, I boiled then cleaned the artichoke for use, which took the most time. I just used one flower, it worked out well. A rather easy recipe, and quick too! -
This was excellent, even though I messed up by overcooking the whole wheat linquine a bit. It does have a rather mild but pleasant flavor. The only thing I might recommend is trying it with some herbs, maybe thyme? I cut back significantly on the oil and butter, and used vegetable broth instead of chicken (we're vegetarians). I only used 2 cans of artichokes (couldn't find frozen either) and served it with only 6 ounces of pasta. Okay, there was some leftover sauce which I really enjoyed eating cold the next day:) -
I made this for christmas for my bf and he tried to eat the whole thing he loved it so much! I added chicken to it and he said that it really helped improve the already delicious taste.
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I added in capers and black olives as we really like them. It was a great addition! Very good!
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Make the sauce first in a large wide sauté pan. Add the garlic to the butter-oil combo over low heat and cook till very fragrant but do not allow to brown; add the flour and keep on low till well blended. Add the stock and the artichokes, increasing the heat at that point. Cook the pasta while the sauce is cooking. When the pasta is done, save 1/2 cup of the cooking water; drain well; add to the sauce with the butter (skip the oil) and the parm and some peper and toss well over low heat. Allow a minute or two for the pasta to absorb some sauce, tossing periodically. Add a little reserved cooking water if needed. Serve, topped with additional cheese if desired.
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Tweaks
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This was excellent, even though I messed up by overcooking the whole wheat linquine a bit. It does have a rather mild but pleasant flavor. The only thing I might recommend is trying it with some herbs, maybe thyme? I cut back significantly on the oil and butter, and used vegetable broth instead of chicken (we're vegetarians). I only used 2 cans of artichokes (couldn't find frozen either) and served it with only 6 ounces of pasta. Okay, there was some leftover sauce which I really enjoyed eating cold the next day:)
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Added sauteed chicken tenders -
I will try this using Pacific Organic vegetable broth. I will post later on how it turned out.
RECIPE SUBMITTED BY
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
