Linguini con Carciofi, Pomodori e Aglio

(Pasta with Artichokes, tomatoes and Garlic)


10 Cloves Garlic - peeled & chopped coarsely
1 Med. Shallot - sliced thinly
1 Cup Wine - white
1 Med. Tomato - diced
2 Tbl. Parsley - chopped very fine
12 Small Artichokes - Cleaned as described below
1 Med. Lemon - juice therefrom
1/2 Lb. Pasta -  linguine 
1 Cup Parmesan cheese - freshly grated


Put a pot of water to boil for the pasta.

Saute the garlic and the shallot together for about 3 minutes.

Prepare the artichokes as follows:  Remove all of the outer green leaves.  When down to the pale yellow leaves, trim the stalks to about 1 1/2 inches long and peel them.  Cut off the tips of the artichoke about 1/3 of the way down from the pointed end.  Cut the artichoke in quarters through the long axis.  Remove any chokes - many small artichokes do not have any, and then put the cleaned artichoke into a lemon water bath.   Clean all of the artichokes in this manner.

Remove the artichokes from the bath, pat dry and add them to the pan with the garlic and shallot.  Cook together for  5 minutes.

Add the tomato and the parsley and cook another 3-4 minutes

As soon as the pasta is cooked and drained, add it to the artichoke mixture along with 1 ladleful of the pasta water. Cook over high heat for 2 minutes, mixing thoroughly.

Serve immediately with a generous portion of freshly grated or shaven Parmesan cheese.

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Last updated on:04/22/01 07:27:45 PM