Jerusalem Artichoke and Artichoke Heart Linguine | Oregonian Recipes
Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren't at all alike -- one is a tuber, the other a thistle. Yet,...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at recipes.oregonlive.com.
Cooking tools:
- Pot
- Stove
- Saute pan
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Grater
- Serving bowl
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Jerusalem Artichoke and Artichoke Heart Linguine Recipe
epicurious.com
Jerusalem Artichoke Pasta
intrecipes.com
Jerusalem Artichoke Gnocchi
oddbox.co.uk
Artichoke Linguine
bigoven.com
Artichoke Linguine Recipe
food.com
Jerusalem Artichoke Pasta | Rainbow Heritage Garden
rainbowheritage.ca
Jerusalem Artichoke Latkes - Adelaide Showgrounds Farmers Market
adelaidefarmersmarket.com.au
Dreamy, Creamy Jerusalem Artichoke Soup
shop.wattsfarms.co.uk