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Linguine With Artichoke Hearts - Linguine Ai Cuori Di Carciofo

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Another recipe from my maternal grandmother!

Another recipe from my maternal grandmother!

Ingredients

Serves: 4

Metric Cups
  • 400 grams linguine
  • 6 artichoke hearts
  • 2 medium eggs
  • 1 tablespoon capers
  • 1 handful pinenuts
  • 3 tablespoons olive oil
  • 1 small onion
  • parmigiano reggiano cheese (grated)
  • 1 pinch of salt
  • 1 pinch of black pepper
  • chopped fresh parsley
  • 14⅛ ounces linguine
  • 6 artichoke hearts
  • 2 medium eggs
  • 1 tablespoon capers
  • 1 handful pinenuts
  • 3 tablespoons olive oil
  • 1 small onion
  • parmigiano reggiano cheese (grated)
  • 1 pinch of salt
  • 1 pinch of black pepper
  • chopped fresh parsley

Method

Linguine With Artichoke Hearts - Linguine Ai Cuori Di Carciofo is a community recipe submitted by FrancescafromItaly and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a large pan, stir-fry a small chopped onion and the quartered artichokes hearts with the oil.
  • Add a small amount of water (3-4 tablespoons) to soften them and let them cook for a few minutes.
  • Cook your pasta following instructions on packet.
  • Meanwhile, in a bowl beat the eggs with a pinch of salt and pepper.
  • Drain the linguine and pour them in the pan with the artichokes.
  • Add the beaten eggs, a handful of pine nuts, chopped parsley and capers.
  • Put the pan back on the stove and stir it together allowing the eggs to cook with the linguine.
  • Sprinkle freshly ground pepper and grated parmigiano. Best served hot.
  • In a large pan, stir-fry a small chopped onion and the quartered artichokes hearts with the oil.
  • Add a small amount of water (3-4 tablespoons) to soften them and let them cook for a few minutes.
  • Cook your pasta following instructions on packet.
  • Meanwhile, in a bowl beat the eggs with a pinch of salt and pepper.
  • Drain the linguine and pour them in the pan with the artichokes.
  • Add the beaten eggs, a handful of pine nuts, chopped parsley and capers.
  • Put the pan back on the stove and stir it together allowing the eggs to cook with the linguine.
  • Sprinkle freshly ground pepper and grated parmigiano. Best served hot.
  • Tell us what you think