Did you know that in the early 1800s French immigrants brought artichokes to the United States when they settled in the Louisiana Territory?
Growing up Mom and Dad ate lots of artichokes, claiming that we would learn to like them when we were older. Mom liked to say, “Artichokes are an acquired taste,” which only made me want to show how grown up I was. Mom’s trick worked! All of us love artichokes now.
by Elizabeth Savoie Dronet
1/2 cup olive oil
5 Tbsp butter
2 Tbsp flour
2 cups veggie broth
2 cloves minced garlic
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice
1/4 cup fresh Parmesan cheese
Box of linguini
For garnish: freshly ground pepper, sliced black or Kalamata olives and parsley
Boil pasta while making the sauce.
Cook oil, butter, flour and broth until it thickens. (You may wish to whisk the flour in a bit of broth to ensure there are no lumps before adding it to the pot.)
Add garlic, artichoke hearts (chopped), lemon juice and cheese.
Continue cooking until flavors blend, about 5 minutes.
Drain pasta and immediately toss with artichoke sauce. Top the dish with sliced olives and parsley.
*I use a large deep skillet to make this. Sometimes I add a package of tuna fish. If your family does not eat a whole box of noodles, half the recipe and use half a box.
Savoie Secrets: It's a Family Recipe 