Linguine with Artichoke Hearts

Yesterday was a bit of a hectic day running around town doing errands so I wasn’t in the mood to be in the kitchen for any length of time. I had in my mind that I wanted to make something with linguine and artichoke and my search on the web came up with this recipe. It was very easy to make and in the time it took the linguine to cook (9 minutes), I had the other ingredients ready. Artichokes are very high in fiber, potassium, calcium, iron, phosphorus and other trace elements. Artichokes can slightly lower the blood sugar, help poor liver function, improve the appetite and digestion, is a diuretic and may help some migraine conditions.

Serves 4
recipe from eVitamins

400g can artichoke hearts
340g (1/2 cup) black olives, pitted and sliced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic minced
1/8 tsp crushed red pepper
Salt and freshly ground black pepper
455g lemon pepper linguine

Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 tablespoons of the reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt and pepper in a large bowl.

Cook linguine according to package directions. Toss pasta with artichoke mixture and drizzle a bit of extra virgin olive oil over the top. Serve immediately with freshly grated Parmesan or Pecorino cheese (if desired).

The Culinary Chase’s Note: A meal ready in less than 15 minutes is my kind of meal! The recipe called for lemon pepper linguine and I knew that I would not be able to get this in Bangkok so I used regular linguine. I used marinated artichokes so be aware of how much lemon juice you use as I ended up only using one tablespoon otherwise the lemon would have taken over the flavors of the artichoke and olives.