1 (12-ounce) jar marinated artichoke hearts, drained
1 (15-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh basil
How to Make It
Prepare linguine according to package directions.
Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover, and keep warm.
Sauté garlic in remaining 1 tablespoon oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta.
Wine Note: Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.
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