Linguine With Baby Artichoke Ragout
1 pound of linguine or angle hair
12 Ocean Mist Baby Artichokes, rinsed and trimmed
(See video: How to Prepare Baby Artichokes for cooking)
1 large Shallot
4 large Mushrooms
1 large tomato
3 tablespoons olive oil
1 1/2 cup chopped fresh dill
2/3 cup cooked flageolets verts or cannelloni beans
lemon or orange finishing oil to taste
salt and pepper to taste
Directions:How to Prepare & Cook with Baby Artichokes
Cook linguine according to package directions; reserve. Cut baby artichokes into quarters, boil in salt water until tender (about 5 minutes). Drain and reserve.
Slice the Shallot and Mushrooms. Blanch, peel and dice the tomato. Gently sauté the Shallot in olive oil 2-3 minutes; add the Mushrooms, Artichokes, tomato, dill and beans. Heat well. Season to taste with salt and pepper.
Place portions of linguine on each of four plates. Spoon the ragout over the linguine. Drizzle with a little lemon or orange infused finishing oil.