Braised Artichoke and Parmesan Linguini
Linguini with oven braised artichoke hearts and cherry tomatoes.
Ingredients
- 10 ounces frozen artichoke hearts
- ¼ cup extra virgin olive oil
- 4 cloves sliced garlic
- 3 sprigs thyme
- 1 tbsp. lemon juice
- 1 bay leaf
- ¼ tsp. kosher salt and black pepper
- 12 ounces linguini
- 5 tbsp. unsalted butter, sliced
- 5 tsp. extra virgin olive oil
- 1 tbsp. crushed garlic
- 1 tsp. red pepper flakes
- 1 tbsp. pasta cooking water
- 1 tsp. kosher salt
- ⅔ cup Parmesan cheese
- 1 cup cherry tomatoes, halved
For the garnishes:
- ½ cup fresh basil leaves
- ½ cup Parmesan cheese
Instructions
- Begin by roasting the artichokes: Preheat the oven to 350 degrees. Put the frozen artichokes in a Dutch oven along with the oil, garlic, the thyme, lemon juice, bay leaf, and salt and pepper. Cover and bake for one hour. Remove the bay leaf and thyme.
- Meanwhile, boil the pasta in salted water.
- In a large bowl, stir together the rest of the ingredients.
- Drain the pasta well and add it to the bowl, along with the roasted artichokes. Toss everything together and top with the garnishes.
Nutrition
Calories: 375kcal
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