Linguine With Artichokes And Onion

If you are in a hurry to get supper on the table, I don't think you can beat a good pasta dish. You can toss pasta with almost anything, including rabbit and chicken livers. Well, they do in Italy. But not today, we will keep it nice and simple.

Linguine With Artichokes And Onion
Serves 4-6
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1/3 cup olive oil
2 tablespoons minced onion
1 (14-ounce) can artichoke hearts, drained, quartered
salt and freshly ground black pepper to taste
1/2 cup chicken broth
3 large eggs
1/2 cup freshly grated Parmesan cheese
1 pound linguine, cooked al dente I prefer fresh linguine, and it cooks faster.

In a saucepan that will be large enough to accommodate the pasta with room to toss it without spilling, heat the olive oil and saute' the onion until it becomes soft. Remove the onion with a slotted spoon and discard, reserving the oil. Add the artichoke hearts to the oil; lower the heat and season with salt and pepper. Add the broth to the saucepan and cook on low heat for 5 minutes, turning the artichokes gently.

Whisk the eggs with 1/4 cup of the Parmesan cheese and stir it into the saucepan. Add the pasta to the saucepan and toss thoroughly, slowly adding the remaining cheese. Serve immediately, with freshly grated Parmesan on the side if you like.

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