Jerusalem Artichoke and Artichoke Heart Linguine | Oregonian Recipes

Ingredients

• 1 tablespoon kosher or fine sea salt, plus 1 teaspoon
• 1 pound dried linguine
• 3 tablespoons extra-virgin olive oil
• 1 pound Jerusalem artichokes, cut on the diagonal into slices 1/4 inch thick
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 small red onion, thinly sliced
• 1 14-ounce can quartered artichoke hearts in water, drained and patted dry
• 6 large cloves garlic, thinly sliced
• 1 teaspoon fresh lemon juice
• 1/4 cup thinly sliced fresh mint
• Freshly grated pecorino Romano cheese, for garnish