Serves 4
You need: 1 x 500g packet linguine; 1 x 390g tin artichoke hearts, preferably marinated in oil (see cook’s tips); 1 clove garlic, peeled and crushed; 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh thyme, finely chopped (leaves only); 1/2 lemon, juice only; Parmesan shavings, to garnish; salt and freshly ground pepper, to taste
Method
- Cook the linguine according to the packet instructions until al dente. Set aside and keep warm.
- Pour the artichokes with the oil into a pan and mash down with a fork.
- Add the garlic, parsley and thyme and heat through for a few minutes. Pour over the warm pasta.
- Add the lemon juice and toss thoroughly.
- Top with the Parmesan shavings and season to taste.
Cook’s tips and more ideas from Serena (buy tins of Serena artichokes in supermarkets for around R59)
- Marinate your own artichokes in a glass jar filled with olive oil, garlic cloves, lemon rind and fresh thyme.
- If you haven’t got marinated artichokes on hand, cook the tinned ones in 2 tbsp garlic-infused oil, then carry on with the recipe.
- Saute´ artichoke hearts and capers in butter and olive oil and pour over baked fish.
- To make a delicious canapé, spread some ricotta cheese on crostini, top with mashed artichoke, season and add a little lemon zest.
- Top artichoke hearts with Parmesan, breadcrumbs and fresh herbs, and bake until golden.
- Pat artichoke hearts dry and place them on a sheet of puff pastry; add feta and herbs and bake until golden. Cut into squares.
- Enjoy artichoke hearts as a side with a Moroccan-style chicken stew.
- Use them as a pizza topping (pat dry them first) … really great with onion, chorizo and a hint of chilli, or with olives, spinach and feta * Marinate artichokes and serve them as part of an antipasti board.
- Details: serenaonline.co.za
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