[donotprint]This recipe dates WAY back to the days when the Southern husband and I were young and carefree, spending our Saturdays browsing around antique shops and street fairs and used bookstores. We would wander here and there with our string shopping bags and not a care in the world, picking up this and that, and me being me, a lot of what we picked up were interesting cookbooks, often ones that were stacked in corners of little bookstores. This particular recipe comes from one of those books – a terrific cookbook called SIMPLY ELEGANT COUNTRY FOODS.
The price is still there, written in pencil on the inside front cover.
Now THAT’S what I call a bargain. About five minutes ago when I started writing this post, I made a bet with the Southern husband about whether you would even be able to find this cookbook anywhere, lo these 20 years later. He said no way. I said absolutely yes.
Simply Elegant Country Foods : Downhome Goes Uptown
All I will say about THIS is that he is a gracious loser, and I am a nyah-nyah-nyah-ha-ha-ha-told-you-so type of winner. And that I just LOVE being right.
Meanwhile, back at the recipe, it is every bit as easy and simple and elegant and delicious as it was all those years ago, and as an added bonus, it involves one of my very, very favorite vegetables. (This picture may look familiar to my beloved frequent readers. I love you guys.)
And before you worry, you can and should use frozen artichoke hearts – you don’t have to mess with stripping and prepping fresh artichokes. I just had this artichoke picture hanging around and I love looking at artichokes whenever possible. Anyway, besides the artichokes, the rest of the dish is a fast and simple concoction of onions, garlic, white wine, a teeny bit of tomato paste and heavy cream, and some herbs and spices, all tossed around with linguine. Perfect, simple, delicious and you get to have artichokes. Life is good.
Recipe adapted from Simply Elegant Country Foods : Downhome Goes Uptown
- One pound linguine
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- ½ cup white wine
- 1 cup chicken broth
- salt and pepper to taste
- 1 tablespoon fresh chopped basil, or one teaspoon dried
- 2 tablespoons chopped fresh parsley
- 2 tablespoons tomato paste
- 1 ten ounce package frozen quartered artichoke hearts, thawed
- ½ cup heavy cream
- Heat butter and oil in skillet and add onions and garlic. Saute for 3 minutes.
- Raise heat and add wine and broth. Stir until boiling, then stir in herbs and tomato paste. Simmer for 5 minutes.
- Add artichoke hearts and simmer for 2-3 more minutes.
- Meanwhile, cook pasta and drain. Return to pot.
- Stir cream into the sauce, heat to almost boiling and then pour sauce over pasta and toss.
- Grind fresh pepper over top and serve.