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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 (see Note) 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
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. Saute 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.
NOTE: To peel pearl onions, drop them into boiling water 40 seconds, rinse with cold water then pull off the skins.
Because the season for baby artichokes lasts only a few weeks, purchase a few extra to add to your favorite recipes.