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.
Let’s take a closer look at that price, shall we?
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.
This looks great–I love artichokes, but never seem to use them in cooking. Maybe it's time to start!
Yum! I didn't drop my Italian class in college (despite near failing grades) partially because there was a beautiful illustration of Il Carciofo on the cover. Our Italian instructor advised us that the artichoke is the only truly native Italian food – its the only thing I remember learning in the class.
Ciao (only one of two things I remember)
I love artichoke anything. Double love when pasta is added. This is a wonderful recipe. Thanks!
I love finding old cheap cookbooks. They make my day. I wish there were more of them out there for the buying.
Mmm you and I have such similar tastes when it comes to artichokes! Love those babies. And love this dish!
I guess I wasn't here when all of the artichoke talk was going on!! LOL I've never had one! But the fact that you clearly love them so much is intriguing! ^_^
This looks incredible, and easy! Now if I can just get my husband to like artichokes, in any shape or form…
This recipe sings to me! I adore artichokes and this looks easy and tasty.
PLEASE! Say where you got that plate!!!
The plate is from Pottery Barn…I keep them and Anthropolgie in business singlehandedly by buying one plate at a time.
I’m an artichoke lover and a vegetarian, so this recipe was perfect for me! So delicious and easy! I actually threw in some cubed firm tofu right after the onions and garlic were sauteed. Stirred them around to coat them, then continued with the recipe. Replaced heavy cream with half and half because it was what I had in the frig, and used Shirataki fettucine noodles.
Thanks, once again, Kate! This was a delicious, herby, creamy hit!
Ellen, that sounds fabulous – I’ll have to try it with your great additions!