Saturday, July 09, 2005

A lemony favorite summer recipe.

Lemon Pepper Linguine with Artichoke Hearts


1 14-ounce (400g) can artichoke hearts
1/2 cup (340g) black olives, sliced
2 Tbsp (30mL) olive oil
2 Tbsp (30mL) lemon juice
2 cloves garlic minced
1/8 tsp (0.25g) crushed red pepper
Salt and freshly ground black pepper
1 pound (455g) lemon pepper linguine


Drain artichoke hearts, reserving juice. Coarsely chop artichokes and combine with 2 Tbsp (30mL) reserved juice, olives, olive oil, lemon juice, garlic, red pepper, salt, and pepper in a large bowl. Let stand at room temperature 1 hour.

Cook linguine according to package directions. Toss pasta with artichoke mixture. Serve immediately with freshly grated Parmesan cheese, if desired.

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