Linguine Carciofi with artichokes, pecorino cheese, and sun-dried tomatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Lemon
  • 4 Parsley Sprigs
  • 2 Garlic Cloves
  • 14 oz. Canned Artichokes
  • 1 oz. Julienned Sun-Dried Tomatoes
  • 8 oz. Linguine
  • 2 fl. oz. White Cooking Wine
  • 4 fl. oz. Heavy Whipping Cream
  • 2 tsp. Vegetable Base Packet
  • 1 oz. Grated Pecorino Cheese
  • 0.9 oz. Butter

Directions

  1. Bring a medium pot of lightly salted water to a boil. Thoroughly rinse produce and pat dry. Place a colander in the sink.

  2. Quarter lemon lengthwise. Stem and mince parsley. Mince garlic. Drain and rinse artichokes. Place sun-dried tomatoes in a small bowl and cover with warm water to rehydrate.

  3. Add linguine to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water, then drain pasta in colander. While pasta cooks, start sauce in next step.

  4. Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and garlic to hot pan and cook until garlic is light brown and aromatic, 30 seconds. Add white wine, cream, vegetable base, and ½ cup reserved pasta water. Bring to a simmer and cook until sightly thickened, 4-5 minutes.

  5. Add artichokes, half the parsley (reserve remainder for garnish), and half the pecorino (reserve remainder for garnish). Squeeze up to two lemon quarters into pan (to taste). Taste sauce, and season with a pinch of salt and pepper, if desired.

  6. Add cooked linguine and butter to pan and toss to coat. If you need to loosen sauce, add reserved pasta water, 2 Tbsp. at a time. Drain sun-dried tomatoes and add to pan (reserve a pinch for garnish). Season to taste with salt and pepper.

  7. Serve pasta in a bowl or plate. Garnish with remaining parsley, pecorino, and sun-dried tomatoes. Squeeze remaining lemon wedges over pasta just before serving.

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