Jerusalem Artichoke and Artichoke Heart Linguine

Name: Jerusalem Artichoke and Artichoke Heart Linguine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 397 grams 400-g can quartered artichoke hearts in water, drained and patted dry; 59 milliliters 15 g thinly sliced fresh mint; 6 larges garlic cloves, thinly sliced; 454 grams 455 g Jerusalem artichokes, cut on the diagonal into slices 1/4 in/6 mm thick; 1 teaspoon fresh lemon juice; 454 grams 455 g dried linguine; 3 Tbsps extra-virgin olive oil; 4 servings Freshly grated Pecorino Romano cheese for garnish; 0 teaspoons freshly ground pepper; 1 small red onion, thinly sliced; 0 teaspoons red pepper flakes; 1 Tbsp kosher or fine sea salt, plus 1 tsp

Jerusalem Artichoke and Artichoke Heart Linguine might be just the main course you are searching for. This vegetarian recipe serves 4. One portion of this dish contains about 28g of protein, 29g of fat, and a total of 842 calories. If you have jerusalem artichokes, mint, pecorino romano cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat.

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Water

Salt

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Pot

Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.

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Pasta

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.

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Water

Pasta

Cooking Oil

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Frying Pan

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.

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Jerusalem Artichoke

Red Pepper Flakes

Pepper

Salt

Add the onion and sauté until translucent, about 5 minutes more.

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Onion

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.

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Artichoke Hearts

Garlic

Add the lemon juice and toss to coat.

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Lemon Juice

3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water.

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Pasta

Water

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Colander

Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture.

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Jerusalem Artichoke

Pasta

Mint

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Frying Pan

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.

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Water

Seasoning

Cheese

Pasta

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Bowl

Serve immediately.

From Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan. Text copyright © 2012 by Diane Morgan; photographs copyright © 2012 by Antonis Achilleos. Published by Chronicle Books LLC.