Jerusalem Artichoke and Artichoke Heart Linguine

Name: Jerusalem Artichoke and Artichoke Heart Linguine
Ingredients: 1 tbsp kosher or fine sea salt, plus 1 tsp; 1 lb/455 g dried linguine; 3 tbsp extra-virgin olive oil; 1 lb/455 g Jerusalem artichokes, cut on the diagonal into slices 1/4 in/6 mm thick; 1/4 tsp freshly ground pepper; 1/8 tsp red pepper flakes; 1 small red onion, thinly sliced; One 14-oz/400-g can quartered artichoke hearts in water, drained and patted dry; 6 large garlic cloves, thinly sliced; 1 tsp fresh lemon juice; 1/4 cup/15 g thinly sliced fresh mint; Freshly grated Pecorino Romano cheese for garnish

Jerusalem Artichoke and Artichoke Heart Linguine was pinched from <a href="http://www.epicurious.com/recipes/food/views/jerusalem-artichoke-and-artichoke-heart-linguine-51127600" target="_blank">www.epicurious.com.</a>

"Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren't at all alike—one is a tuber, the other a thistle. Yet, flavorwise, they relate perfectly in this pasta dish. Add some slivers of red onion, lots of garlic, a kick of red pepper flakes, a squeeze of lemon juice, and a shower of thinly sliced fresh mint and you have a boldly seasoned pasta dish worthy of serving to company yet easy enough for a family meal. if (Epi.text.truncatedVersion) { Epi.text.truncatedVersion("recipeIntroText", "Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren't at all alike—one is a tuber, the other a thistle. Yet, flavorwise, they relate perfectly in this..."); } else { jQuery(function() { Epi.text.truncatedVersion("recipeIntroText", "Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren't at all alike—one is a tuber, the other a thistle. Yet, flavorwise, they relate perfectly in this..."); }); }..."

INGREDIENTS

•

1 tbsp kosher or fine sea salt, plus 1 tsp

•

1 lb/455 g dried linguine

•

3 tbsp extra-virgin olive oil

•

1 lb/455 g Jerusalem artichokes, cut on the diagonal into slices 1/4 in/6 mm thick

•

1/4 tsp freshly ground pepper

•

1/8 tsp red pepper flakes

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1 small red onion, thinly sliced

•

One 14-oz/400-g can quartered artichoke hearts in water, drained and patted dry

•

6 large garlic cloves, thinly sliced

•

1 tsp fresh lemon juice

•

1/4 cup/15 g thinly sliced fresh mint

•

Freshly grated Pecorino Romano cheese for garnish

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