Rating: 2.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 2 or 3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine and stir occasionally until barely tender to bite, 2 to 3 minutes.

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  • Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions and rosemary in oil until onions are limp, 1 to 2 minutes. Add artichoke hearts, broth, wine, cream, and lemon peel; stir until boiling, 1 to 2 minutes.

  • Drain pasta and return to pan. Add artichoke sauce, parsley, and salt and pepper to taste. Lift with two spoons to mix. (If pasta has cooled, stir over medium heat until hot.) Pour into a wide serving bowl or distribute among plates. Serve with lemon wedges to squeeze over pasta.

  • Variation: Substitute sliced red and yellow bell peppers for the artichoke hearts, or mushrooms for the artichokes and sherry for the white wine.

Nutrition Facts

419 calories; calories from fat 28%; protein 15g; fat 13g; saturated fat 4.8g; carbohydrates 56g; fiber 7.3g; sodium 92mg; cholesterol 84mg.
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