One of my very favorite things...artichoke hearts - they are so good - some of the best kind are marinated in oil with seasoning (these are the ones I use). This is a great recipe that reminds me of Tuscany - the artichokes, leeks, cream and romano make for the most delicious linguine dish - rich, flavorful and most importantly, quick and easy.
Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
2 (12-ounce) jars marinated artichoke hearts in oil, drained
3 tablespoons olive oil
1 tablespoon lemon juice
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound linguine
1/3 cup cream
1/2 cup freshly grated Romano cheese
Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise. Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
Increase heat to medium and add the artichokes. Cook about 3 minutes per side. Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
Cook the linguine according to the package directions. Transfer to a large bowl. Add the vegetables to the linguine and toss with half the Romano cheese. Add the cream to moisten and sprinkle with the remaining cheese.
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