Prep 15 mins
Cook 20 mins
If you love artichokes and garlic, you'll enjoy this dish. I adapted it from a dish a friend makes. I serve it as a side dish with baked chicken. I sometimes throw in some peeled shrimp for a different taste and it becomes a main dish. A good salad and some crusty bread makes it a good meal.
- 1⁄2 lb linguine
- 2 (6 ounce) jars marinated artichoke hearts
- 1 tablespoon minced garlic
- 1 tablespoon dried basil leaves, crushed
- 1 tablespoon dried oregano leaves, crushed
- 1 teaspoon dried thyme leaves, crushed
- 2 cups diced fresh roma tomatoes (not canned)
- Cook linguine according to the package directions.
- While the linguine is cooking, chop the artichoke hearts into small pieces.
- The oil the artichoke hearts are packed in should be poured into a large saucepan.
- Heat over medium heat.
- Add garlic and cook for 2 minutes, stirring constantly.
- Add basil, oregano, and thyme.
- Add linguine and heat through, stirring frequently to prevent it from sticking.
- If the pasta seems a little too dry, drizzle a little extra virgin olive oil over it and toss.
- Fold in the tomatoes and diced artichoke hearts.
- Make sure the artichoke hearts and tomatoes are at room temperature so they don't cool the pasta.
I thought this sounded great but in the end did care for the vingery flavor of marinated artichokes and they are rather tough.Otherwise nice idea,though.
Inspired idea, using the artichoke marinade as the sauce. It works great and tastes wonderful.