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Linguine with Lemon Braised Artichokes
By Susan Nye

I first enjoyed this dish several years ago
over an Easter Weekend in Rome.
Italians eat pasta as a first course or
I Primi. Try starting your Easter Feast
with this delicious pasta. Follow it
with grilled or roasted lamb
and vegetables. Enjoy!

6 - 8 first course or 3-4 main course

8 ounces linguine
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano leaves
1/4 cup chicken stock  
Lemon Braised Artichoke Hearts, recipe follows  
1 tablespoon butter  
2 tablespoons chopped Italian parsley  
Grated Parmesan cheese

Kosher salt and freshly ground black pepper  
Olive oil

Cook the pasta according to package directions.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add
garlic and cook for 1 minute; add the oregano and broth. Bring to a simmer.
Add the braised artichokes and butter.
Drain the pasta, reserving a little pasta water. Add the pasta to the skillet and
combine. Add a little pasta water if it seems dry. Sprinkle with parsley and
Parmesan cheese and serve.

Lemon-Braised Artichoke Hearts

1/4 cup extra-virgin olive oil  
1/4 cup freshly squeezed lemon juice  
1/4 cup chicken stock

1 teaspoon fresh thyme leaves

1/2 teaspoon finely chopped fresh rosemary  
1 clove garlic minced
1 teaspoon kosher salt  
Small pinch freshly ground pepper  
2 medium to large artichokes  

Preheat the oven to 375°.
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium
non-reactive, oven proof saucepan. Mix well and set aside while preparing the

Trim artichokes stems, leaving about 1 inch. Snap outer leaves off the
artichokes. Cut off the top 2 inches. Cut the artichoke in half and scrape out the
choke with a spoon. Cut the artichokes in eighths. Immediately put the
artichoke pieces in the marinade and turn to coat completely.

Add the chicken stock; put the pan over high heat and bring to a boil. Cover,
transfer to the oven and cook at 375° until the artichokes are tender when
pierced with a fork, about 30 minutes. Cool and reserve until ready to use.

About the author: Susan Nye lives in New London, New Hampshire. A self-confessed
“foodie”, she likes nothing better than a crowd of family and friends around her table. To
learn more about her cooking classes, catering services and find more Easter recipes visit
her web site at or email her at
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