Best 4 Jerusalem Artichoke And Artichoke Heart Linguine Recipes
Take a culinary journey to the heart of the Mediterranean with our exquisite Jerusalem Artichoke and Artichoke Heart Linguine. This delightful dish is a symphony of flavors and textures, featuring tender linguine pasta tossed with earthy Jerusalem artichokes, succulent artichoke hearts, and a vibrant pesto sauce. The Jerusalem artichokes, also known as sunchokes, lend a unique nutty flavor, while the artichoke hearts add a delicate sweetness and a delightful bite. The pesto sauce, made with fresh basil, pine nuts, and tangy Parmesan cheese, brings a burst of herbaceousness and umami to the dish. Served with a sprinkle of crispy fried artichokes for added texture, this Jerusalem Artichoke and Artichoke Heart Linguine is a true feast for the senses, perfect for a special occasion or a cozy night in.
In addition to the main recipe, this article offers two delightful variations to cater to different tastes and dietary preferences. The Vegan Jerusalem Artichoke Linguine is a plant-based delight, featuring a creamy avocado sauce instead of pesto. For those who prefer a heartier meal, the Artichoke Heart and Sausage Linguine combines the artichokes with savory sausage for a satisfying and flavorful dish.
Whether you are a seasoned cook or just starting your culinary adventure, these Jerusalem Artichoke and Artichoke Heart Linguine recipes are sure to impress. With their ease of preparation and explosion of flavors, they are guaranteed to become favorites in your kitchen repertoire.
ROASTED JERUSALEM ARTICHOKES (OR SUNCHOKES)
This is a super-easy way to cook these vegetables if you've never tried them before and by far my favorite. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly nutty and sweet. Cooked sunchokes are best when eaten within 2 days. When raw, they store well in your fridge's vegetable bin, wrapped loosely in a paper towel. Enjoy!
Provided by qwertycook
Categories Appetizers and Snacks
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub Jerusalem artichoke tubers and cut out eyes. Cut tubers into 1-inch pieces.
- Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
- Roast in the preheated oven until Jerusalem artichokes are tender, 35 to 45 minutes.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 21.9 g, Fat 40.7 g, Fiber 2.7 g, Protein 2.6 g, SaturatedFat 5.7 g, Sodium 86.9 mg, Sugar 11 g
LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS
Categories Cheese Pasta Tomato Vegetable Vegetarian Quick & Easy Artichoke Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.
ARTICHOKE LINGUINE
Make and share this Artichoke Linguine recipe from Food.com.
Provided by Engrossed
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.).
CREAMY ARTICHOKE PASTA
Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
- Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
- Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
- When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.
Tips:
- Choose fresh and tender Jerusalem artichokes. Look for artichokes that are firm and have a smooth, unblemished skin.
- Use a sharp knife to peel the Jerusalem artichokes. The skin is thin and delicate, so be careful not to cut yourself.
- Rinse the peeled artichokes in cold water to remove any dirt or debris.
- Cook the Jerusalem artichokes until they are tender. You can boil, steam, or roast them. If you are boiling or steaming them, cook them until they are easily pierced with a fork. If you are roasting them, cook them until they are golden brown and tender.
- Add the Jerusalem artichokes to the linguine in the last few minutes of cooking. This will help to prevent them from becoming overcooked.
- Serve the linguine with a simple sauce, such as a lemon-butter sauce or a white wine sauce. You can also top it with grated Parmesan cheese or chopped fresh herbs.
Conclusion:
Jerusalem artichoke and artichoke heart linguine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The Jerusalem artichokes add a unique flavor and texture to the dish, and the artichoke hearts add a touch of sophistication. This dish is sure to please everyone at the table.
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