Jerusalem Artichoke and Artichoke Heart Linguine

Ingredients

• 14 oz artichoke hearts dry drained quartered canned
• 0.3 cup mint leaves fresh thinly sliced
• 6 large garlic clove thinly sliced
• 1 lb sunchokes thick
• 1 tsp juice of lemon fresh
• 1 lb pasta dried
• 3 tbsp olive oil extra virgin extra-virgin
• 4 servings pecorino cheese freshly grated for garnish
• 0.3 tsp pepper freshly ground
• 1 small onion red thinly sliced
• 0.1 tsp pepper red
• 1 tbsp sea salt fine

Equipment

• bowl
• frying pan
• pot
• colander

Directions

1. Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat.
2. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
3. While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom.
4. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes.
5. Add the onion and sauté until translucent, about 5 minutes more.
6. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes.
7. Add the lemon juice and toss to coat.
8. When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water.
9. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture.
10. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese.
11. Serve immediately.
12. From Roots: The Definitive Compendium with more than 225 Recipes by Diane Morgan. Text copyright © 2012 by Diane Morgan; photographs copyright © 2012 by Antonis Achilleos. Published by Chronicle Books LLC.