Linguine Carciofi

Ingredients

• 1 Lemon
• 4 Parsley Sprigs
• 2 Garlic Cloves
• 14 oz Artichokes
• 1 oz Julienned Sun-Dried
• Tomatoes
• 8 oz Linguine
• 2 fl. oz. White Cooking Wine
• 4 fl. oz. Heavy Whipping Cream
• 2 tsp. Vegetable Base Packet
• 1 oz Grated Pecorino Cheese
• ⅞ oz Butter
• Olive Oil
• Salt Pepper
• Quarter lemon lengthwise. Stem and mince parsley.
• with warm water to rehydrate.

Instructions

1. 1

   Cook Within: Sun-dried tomatoes get their jammy, concentrated flavor by removing all their water during the drying process. They keep these characteristics when You may already know that “carciofi” (car-CHOH-fee) means “artichokes” in Italian, but did you know that Castroville, California, is known as the Artichoke Capital of the World? It’s where Norma Jean Mortenson (before she became Marilyn Monroe) was crowned the first Artichoke Queen in 1947.

2. 2

   Prepare the Ingredients: Quarter lemon lengthwise. Stem and mince parsley.

3. 3

   Mince garlic. Rinse artichokes and coarsely chop.: with warm water to rehydrate.

4. 4

   Finish the Sauce: Add artichokes, half the parsley (reserve remaining for garnish), and half the pecorino (reserve remaining for garnish). Squeeze up to two lemon wedges into pan (to taste). Taste, and season with a pinch of salt and pepper, if desired.

5. 5

   Cook the Pasta: Add linguine to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water and drain pasta in colander. While pasta cooks, start sauce.

6. 6

   Add cooked linguine and butter to pan and toss to: coat. If you need to loosen sauce, add reserved pasta water 2 Tbsp. at a time. Drain sun-dried tomatoes and add to pan (reserve a pinch for garnish). Season to taste with salt and pepper.

7. 7

   Start the Sauce: heat. Add 2 tsp. olive oil and garlic to hot pan and cook until garlic is light brown and aromatic, 30 seconds. Add white wine, cream, vegetable base, and ½ cup reserved pasta water (reserve remaining for loosening sauce later). Bring to a simmer and cook until sightly thickened, 4-5 minutes.

8. 8

   Serve pasta in a bowl or plate. Garnish with: remaining parsley, remaining pecorino, and remaining sun-dried tomatoes. Squeeze remaining lemon wedges over pasta just before serving. this recipe. If using regular table salt, reduce measured amounts by half. • Make sure to reserve 1 cup pasta cooking water when draining pasta. This flavorful, starchy water loosens and fortifies sauce. pecorino cheese are both used twice. Half of each are added to sauce and remaining used twice. Up to two wedges are squeezed into sauce and remaining are squeezed over tomatoes are used twice. Most are added to pasta and a pinch the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink

9. 9

   Mince garlic. Rinse artichokes and coarsely chop.

10. 10

    Place sun-dried tomatoes in a small bowl and cover