?

Log in

No account? Create an account
bread

fitfool

FitFool

Adventures in the Kitchen and on the Road


Previous Entry Share Flag Next Entry
molten lava cake
fitfool

Linguine with Artichokes and Leeks

This is delicious and truly really simple to prepare if you use canned artichoke hearts. The adults present thought this looked and tasted delicious. The kids eyed the leeks suspiciously so I caved and served their linguine with some jarred tomato sauce to avoid any complaints (besides, it left more of the good toppings to go around with the adults).





Linguine with Artichokes and Leeks
Recipe available at Real Simple





2 medium leeks, white and light green parts only, cleaned [Seems a shame to just discard the top dark green parts, why don't recipes use this too?]
6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-ounce jars marinated artichoke hearts in oil, drained
3 tablespoons olive oil
1 tablespoon lemon juice
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound linguine
1/2 cup freshly grated Parmesan


  1. Cook the linguine according to the package directions, reserving ½ cup of the pasta water.
  2. Halve the leeks lengthwise and cut into 1-inch pieces.
  3. Halve the artichokes lengthwise.
  4. Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes.
  5. Remove the leeks from skillet and set aside. Increase heat to medium and add the artichokes. Cook about 3 minutes per side.
  6. Return the leeks to skillet and toss to mix.
  7. Stir in the lemon juice, salt, and pepper.
  8. Transfer pasta to a large bowl.
  9. Add the vegetables to the linguine and toss with half the Parmesan. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.





    Yield: Makes 4 servings

    Susie Theodorou
    Real Simple, MARCH 2005

    thread at vegrecipes



  • 1
Is the green top of a leek bitter? That's the only reason I can think of to not use it...

I'm glad to see you posting recipes again, maybe it'll motivate me to cook again...once the house is dried out of course!

yes yes...hope the place doesn't get too much wetter! It'll be good if you cook again. Then I'll be tempted by your recipes and keep cooking too.

That should motivate me! When we get back from Ithaca, I'm going to start cooking AND posting -- instead of cooking OR posting!

I do that too...I have a backlog of dishes that I haven't gotten around to posting still...

So true. Sadly, if I don't post them fairly quickly, I never post them...

Yay! The recipes are back!

I've got a whole backlog of recipes that need to be posted still :)

I use the green parts of leeks and have not had a problem. I don't go all the way up to the top but use about 5 inches of the green part.

oh! very good to know. I had used the top parts in a stew before and that had seemed fine to me but wasn't sure if I should do that for this dish since it wasn't going to cook for such a long time.

that looks delicious...as much as I don't cook, I'm tempted to try it!

c'mon...cook it and then let me know if you liked it

mmm.. I've been wanting a new artichoke recipe. Thank you!

The green parts do not have much taste, and can get a little bitter in recipes. Try using them next time you bake some salmon, or other fish. Put down a bed of leek tops, some garilc and ginger (or dill or whatever you are into at the moment), place the fish on top, add a bit of water or broth, cover and braise. The leeks impart a subtle green oniony flavor.

ah ok...thanks for the tips!

Both leeks and artichokes (most are imported from Spain) are staples in a Spanish diet (Mediterranean, really)so this recipe looks comfortingly familiar and easy to me.
:)

It was really quick to prepare for me too! This might become a staple here too.

  • 1