Linguine with Artichokes

Linguine with Artichokes, Moonglow Gardens

Linguine with Artichokes, Moonglow Gardens

Food & Wine Magazine arrived in the mail earlier this week, and I could not wait to try some of the recipes.  On the cover is Mario Batali’s Spaghetti with Artichokes and Pancetta.  As you may already know, I am skipping meat the entire duration of Lent (and actually feeling really great about it).  It’s a pantry raid kind of dish.  Everything is already here.


  • 8 baby artichoke hearts (Costco shortcut, already cooked and marinated in water)
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • one tin of flat anchovies (Costco item as well)
  • 1/2 cup dry white wine
  • Kosher salt and freshly ground pepper
  • 1 pound linguine
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving


  1. Slice the artichokes lengthwise 1/8 inch thick.
  2. In a saucepan, heat the oil.  Add the onion, garlic and anchovies and cook over moderate heat, stirring, until anchovies dissolve in oil, about 10 minutes.
  3. Add the white wine, and simmer over moderately low heat, about 5 minutes.
  4. Add the artichokes to the saucepan, cover and cook over moderately low heat to coat, about 1 minute since it’s already cooked.
  5. Season with salt and pepper.
  6. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.  Drain the pasta, reserving 1/4 cup of the pasta cooking water.
  7. Add the pasta and the reserved cooking water to the artichokes and toss over moderate heat for 1 minute.
  8. Remove from the heat, stir in the 1/4 cup of cheese and season with salt and pepper.  Serve the pasta, passing more grated cheese at the table.

Costco Deals

  • Anchovies
  • Pancetta
  • Pasta
  • Prosciutto
  • Parmigiano-Reggiano


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