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. With lots of garlic, a kick of red pepper flakes, a squeeze of lemon juice and a sprinkle of fresh mint, this boldly seasoned dish is worthy of serving to company, yet easy enough for a weeknight meal.
Artichoke Heart and Jerusalem Artichoke Pasta Recipe
• 1 tablespoon plus 1 teaspoon fine sea salt
• 1 pound dried linguine
• 3 tablespoons extra virgin olive oil
• 1 pound Jerusalem artichokes, cut on the diagonal into slices 1⁄4-inch-thick
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon red pepper flakes
• 1 small red onion, thinly sliced
• One (14-ounce) can quartered artichoke hearts in water, drained and patted dry
• 6 large cloves garlic, thinly sliced
• 1 teaspoon fresh lemon juice
• 1/4 cup thinly sliced fresh mint
• Freshly grated Pecorino Romano, for garnish
1. Fill a large pot 2/3 full of water, add 1 tablespoon salt, and bring to boil over high heat. Add pasta and stir. Cook pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
2. While pasta is cooking, heat oil over medium-high heat in a large sauté pan; swirl to coat. Add Jerusalem artichokes, remaining 1 teaspoon salt, pepper and red pepper flakes. Sauté until Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add onion and sauté until translucent, about 5 minutes more. Add artichoke hearts and garlic, and continue sautéing until artichoke hearts are heated through and garlic is soft but not brown, about 3 minutes. Add lemon juice and toss to coat.
3. When pasta is ready, drain it in a colander, reserving 1 cup of cooking water. Add pasta and mint to the sauté pan, tossing to combine with Jerusalem artichoke mixture. Add just enough reserved pasta water a little at a time as needed to moisten. Taste and adjust seasoning. Divide pasta among warmed individual bowls and top with cheese. Serve immediately.
More Root Vegetable Recipes
Recipes adapted from Roots: The Definitive Compendium With More Than 225 Recipes by Diane Morgan.