Bacon And Artichoke Linguine
A delicious and pretty speedy Italian dish that's loaded with carbs... not just in the pasta, but also in the artichokes.
- 250 g Jerusalem artichokes
- 200 g linguine
- 150 g smoky bacon lardons
- 50 ml olive oil
- 1 clove of garlic
- 1 generous pinch of salt and pepper
- 1 lemon
Precook The Artichokes
Wash the artichokes, cut into equal sized chunks and submerge in a pan of cold salted water.
Heat to a boil and simmer gently for 10 minutes until cooked through. Test by sticking in a knife and there should be very little resistance.
Run them under cold water for a few seconds so they are cool enough to hold, then peel with a teaspoon and cut into smaller, bit-sized pieces.
Boil The Pasta
Heat a large pan of salted water to a boil.
Cook the linguine in the water for 8-9 minutes until just al dente.
Start The Sauce
Fry the bacon in a pan with the double shot of oil for a couple of minutes.
Peel and crush the garlic and strip the thyme leaves from their stalks before adding both to the bacon along with the artichokes and some salt and pepper.
Turn the heat up and toss everything together to get some nice golden edges on the artichokes.
Drain And Toss In The Pasta
Drain the pasta and toss it into the bacon and artichoke mix.
Chop the parsley fairly fine and mix into the finished pasta with a final squeeze of lemon juice just before serving.
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