Grandpa Joe's
Linguine with Baby Artichokes One of my favorite ways to enjoy the foods of spring! |
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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. Ingredients
Directions
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Linguine with Baby Artichokes and Parmigiano-Reggiano cheese.
Notes
Posted: April 2015.
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