Linguine with Baby Artichokes
One of my favorite ways to enjoy the foods of spring!
About this recipe
In the Midwest at least, baby artichokes are only readily available in the spring, and only in some markets. When they are, however, they make for a spectacular treat regardless of how you prepare them.
I prefer to saute them in extra virgin olive oil, sometimes with a touch of crushed red pepper, and then serve them with pasta and cheese – typically linguine and Romano cheese.
Linguine with Baby Artichokes and Parmigiano-Reggiano cheese.
Posted: April 2015.