Artichokes are beautiful to look at it’s agreed, but they’re a pain in the arse to prepare. However, their distinctive taste makes this dish something a little different for pasta. Give it a try. Don’t be too worried about adding the egg at the last minute, the pasta will kind of cook it.
1 lemon (juice of)
6 Jerusalem artichoke
60g unsalted butter
1/4 cup extra virgin olive oil
salt & pepper
80g parmesan cheese (freshly grated)
Fill a medium bowl with cold water and add the lemon juice. Cut off the top 1/3 of each artichoke, then remove the outer leaves. Cut in 1/2 lengthways and remove the centre ‘chokes’ with a paring knife. Trim off all the leaves, and skin and drop into the lemon water. Repeat for all the artichokes.
Drain from the water and pat dry with paper towels.
In a deep saucepan, over a low heat, heat the butter and oil. Add the artichokes and cook for about 10 minutes adding a little water (1-2 tablespoons) occasionally, until tender. Season with salt & pepper.
Bring a large pan filled with water to the boil and cook the linguini according to the packet instructions. Meanwhile, beat the eggs together with 1/2 of the grated parmesan. When the pasta is ready, drain then place immediately back in the pan – pour over the eggs and stir in well. Add the artichokes then tip into a warmed serving bowl. Sprinkle with the remaining parmesan and serve.
No need to serve with anything really. If you’re eating as a main course then a little bread or salad might go down well.