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Artichokes can be a lot of work to clean and cook. Buy the hearts frozen, in a can or in a jar, and you'll whip up this tasty pasta dish in a flash. 


Linguine with Artichoke Hearts

Serves 2


6 oz linguine (or spaghetti)

8 oz artichoke hearts (frozen or canned), chopped

1/4 cup panko breadcrumbs

1/2 cup grated parmigiano cheese, divided in half

3 cloves of garlic, chopped

2 anchovy filets

2 tbls heavy cream

1/2 tsp chili flakes

1 tsp dried oregano

zest of half a lemon

a few sprigs of fresh parsley, chopped

Bring a large pot of water to a boil. Meanwhile, heat 1 tbls olive oil in a saute pan, add the breadcrumbs and toast till golden brown. Remove the breadcrumbs to a bowl and stir in half the parmigiano.

Add the artichoke hearts to the hot pan.

Drop the linguine into the boiling water and cook until al dente, about 8 minutes.

Add the chopped garlic, anchovies, chili, oregano and chicken stock to the artichoke hearts. Bring to a simmer and cook until the artichoke hearts are soft. Season with salt and pepper and add the heavy cream.

When the linguine is done add it to the artichoke heart mixture. Toss well, then add the parsley, lemon zest and breadcrumb mixture. Toss again and sprinkle with the remaining parmigiano.