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6 tablespoons olive oil
5 tablespoons butter
1 teaspoon flour
1 cup pareve chicken broth, heated
1 teaspoon minced garlic
2 teaspoons lemon juice
1/8 teaspoon pepper
1 (14 ounce) can artichoke hearts, drained
3 tablespoons grated Parmesan cheese
1 teaspoon capers
1 pound linguine
2 tablespoons olive oil
¼ teaspoon salt
In a large heavy skillet, heat 4 tablespoons olive oil over moderately low heat. Add 4 tablespoons butter and then the flour. Whisk together. Whisk in pareve chicken stock, stirring constantly. Add garlic, lemon juice and pepper. Keep stirring. Add artichoke hearts, 2 tablespoons cheese and capers. Cover and allow to cook for about 10 minutes. Cook linguine and drain. Combine remaining 2 tablespoons olive oil, cheese and butter. Toss linguine with artichoke mixture and then with olive oil, cheese and butter.
Comments? or questions?Tags: artichokes, pasta and grains, VEGETARIAN
Where on earth does one get kosher artichoke hearts now? All the Rabbis I’ve spoken to or read say it is too hard to ck. for insects/worms and there is no reliably hechshered canned of artichoke hearts. This used to be a staple in my home….and I NEVER see anything but artichoke bottoms now in the many kosher stores in South Florida. They don’t seem to be a good substitute for the hearts…suggestions?
I have still seen some cans with hechsherim but if you can’t find any, then try cut green beans or just that old standard, mushrooms which I happen to love.
Rabbi Avraham Ben Hamu of Lima certifies several brands of artichoke hearts.
Rabbi Avraham Ben Hamu of Lima, Peru certifies several brands of artichoke hearts. He’s Sephardi and Orthodox, and his hechsher is good.
There are also frozen ones if you look…but aren’t artichoke bottoms and hearts the same thing?
Also, what are capers? Sorry for my ignorance…
You are in fact correct that they are the same thing. Capers are unopened plant buds, usually preserved in some kind of brine.