MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Jerusalem Artichoke & Artichoke Heart Linguine
 Categories: Pasta, Vegetables, Cheese, Chiles, Herbs
      Yield: 6 Servings
 
      1 tb Kosher or fine sea salt;
           - +1 ts
      1 lb Dried linguine (455 g)
      3 tb Extra-virgin olive oil
      1 lb Jerusalem artichokes
           - (455 g);
           - diagonal cut 1/4" (6 mm)
    1/4 ts Pepper; fresh ground
    1/4 ts Red pepper flakes
      1 sm Red onion; thin sliced
     14 oz Can quartered artichoke
           - hearts in water (400 g);
           - drained, patted dry
      6 cl Garlic; thin sliced
      1 ts Fresh lemon juice
    1/4 c  Fresh mint (15 g);
           - thin sliced
           Pecorino; fresh grated
           Romano; for garnish
 
  Fill a large pot 2/3rds full of water, add the 1 tb salt, and bring
  to a boil over high heat. Add the pasta and stir. Cook the pasta
  until al dente (cooked through but still slightly chewy), 7 to
  8 minutes.
  
  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. Add the Jerusalem artichokes, the remaining 1 ts
  salt, the pepper, and red pepper flakes and sauté until the
  Jerusalem artichokes begin to brown on the edges, about 5 minutes.
  Add the onion and sauté until translucent, about 5 minutes more.
  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. Add the lemon juice and toss to coat.
  
  When the pasta is ready, drain it in a colander, reserving 1 cup
  (240 ml) of the cooking water. Add the pasta and the mint to the
  sauté pan and toss to combine with the Jerusalem artichoke
  mixture. 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.
  Serve immediately.
  
  Recipe by Diane Morgan; Roots
  
  Recipe FROM: Epicurious, Nov 2012
  
  Formatted by: Dave Drum, Feb 12, 2015
  
  Uncle Dirty Dave's Archives
 
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