JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE
Provided by Diane Morgan
Categories Pasta Sauté Vegetarian Dinner Artichoke Root Vegetable Jerusalem Artichoke Fall Winter Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- 1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
- 2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
- 3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.
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Barathi Barathi
[email protected]I thought this recipe was just okay. The Jerusalem artichokes and artichoke hearts were roasted well, but the linguine was a bit too al dente for my taste. The lemon zest and white wine added a nice flavor, but the Parmesan cheese was a bit overpower
mukwaya abbey
[email protected]This dish was a disappointment. The Jerusalem artichokes were not roasted properly and were still hard. The artichoke hearts were also bland and lacked flavor. The linguine was overcooked and the lemon zest and white wine did not add any brightness t
SiraJ Abro
[email protected]I love this recipe! It's so easy to make and the flavors are amazing. The Jerusalem artichokes and artichoke hearts are roasted to perfection, and the linguine is cooked al dente. The lemon zest and white wine add a lovely flavor, and the Parmesan ch
jz Tv
[email protected]This recipe is a keeper! It's easy to make and absolutely delicious. The Jerusalem artichokes and artichoke hearts are roasted to perfection, and the linguine is cooked al dente. The lemon zest and white wine add a lovely flavor, and the Parmesan che
Mohammad Riaz Hossain
[email protected]I'm not a huge fan of Jerusalem artichokes, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The Jerusalem artichokes were roasted until they were caramelized and slightly crispy, and they paired really well with the artic
Sudarshan Pudasaini
[email protected]Great recipe! The Jerusalem artichokes and artichoke hearts were roasted to perfection, and the linguine was cooked al dente. The lemon zest and white wine added a lovely flavor, and the Parmesan cheese melted perfectly over the top. I highly recomme
Constance Morley-Hoskins
[email protected]This dish was a disaster! The Jerusalem artichokes were not roasted properly and were still hard. The artichoke hearts were also bland and lacked flavor. The linguine was overcooked and the lemon zest and white wine did not add any brightness to the
shahzad Abbasi
[email protected]I thought this recipe was just okay. The Jerusalem artichokes and artichoke hearts were roasted well, but the linguine was a bit too al dente for my taste. The lemon zest and white wine added a nice flavor, but the Parmesan cheese was a bit overpower
Zulafqar Ali
[email protected]This dish was a disappointment. The Jerusalem artichokes were not roasted properly and were still hard. The artichoke hearts were also bland and lacked flavor. The linguine was overcooked and the lemon zest and white wine did not add any brightness t
Shayla Mason
[email protected]I love this recipe! It's so easy to make and the flavors are amazing. The Jerusalem artichokes and artichoke hearts are roasted to perfection, and the linguine is cooked al dente. The lemon zest and white wine add a lovely flavor, and the Parmesan ch
Joanell Roberts
[email protected]This recipe is a keeper! It's easy to make and absolutely delicious. The Jerusalem artichokes and artichoke hearts are roasted to perfection, and the linguine is cooked al dente. The lemon zest and white wine add a lovely flavor, and the Parmesan che
Adria Carroll
[email protected]I'm not a huge fan of Jerusalem artichokes, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The Jerusalem artichokes were roasted until they were caramelized and slightly crispy, and they paired really well with the artic
Nichanat Polsaen
[email protected]This dish was a hit with my family! The Jerusalem artichokes and artichoke hearts were roasted to perfection, and the linguine was cooked al dente. The lemon zest and white wine added a lovely flavor, and the Parmesan cheese melted perfectly over the
Nya Powers
[email protected]I was skeptical about this recipe at first, but I'm so glad I gave it a try! The Jerusalem artichokes and artichoke hearts are a great combination, and the lemon zest and white wine really brighten up the dish. I also loved the addition of Parmesan c
Golden_freddy_solos 2011_ofical_tiktok
[email protected]This Jerusalem artichoke and artichoke heart linguine is a true culinary delight! The flavors are incredibly well-balanced, with the sweetness of the Jerusalem artichokes and the briny tang of the artichoke hearts complementing each other perfectly.