©2023
AuthorDartagnan"a wonderfully flavored pasta dish with the sweetness of Valley Lemon and the tang of a hint of capers infused into artichoke hearts, chicken is so optional in this recipe"
First toast the pine nuts in a large sauté pan until lightly browned, then remove.
Add oil to your sauté pan bring to medium high heat. add shallot, and anchovies, sauté a minute, fold in garlic, careful not to burn, reduce if not frequently shaking or stirring. Sauté until shallots are softened and the anchovies have dissolved. Add zest, taste and add seasonings to taste.
(image shown is Texas 1015 Onion and green onion instead of shallots)
The hottest part of your pan should be beginning to crust… you want this.
With heat to medium high, add Viognier and pull up fondant from the pan, let reduce completely. [knowing your pan and stove is valuable, my front right burner is the highest btu, but the center of my pan will not overheat] For my pan and stove, I move shallots and contents to the center of the pan to perform the next step.
Now, place the artichoke hearts cut-side down to brown well. Add valley lemon juice, capers and Sumac, shake lightly.
Once the artichokes are browned to desired level. Fold in chicken gently, let come to heat. Then remove from heat and cover for 5 minutes.
When ready to serve, add the butter and desired amount of hot reserved pasta water and simmer to reduce slightly. If you want a thicker sauce mix 1/4 cup pasta water with cornstarch and stir to thicken. Test for seasoning.
Fold in linguini to coat.
To serve, sprinkle with toasted pine nuts and top with scallions. Fresh grated Grand Pandano if desired.
Ingredients
Directions
First toast the pine nuts in a large sauté pan until lightly browned, then remove.
Add oil to your sauté pan bring to medium high heat. add shallot, and anchovies, sauté a minute, fold in garlic, careful not to burn, reduce if not frequently shaking or stirring. Sauté until shallots are softened and the anchovies have dissolved. Add zest, taste and add seasonings to taste.
(image shown is Texas 1015 Onion and green onion instead of shallots)
The hottest part of your pan should be beginning to crust… you want this.
With heat to medium high, add Viognier and pull up fondant from the pan, let reduce completely. [knowing your pan and stove is valuable, my front right burner is the highest btu, but the center of my pan will not overheat] For my pan and stove, I move shallots and contents to the center of the pan to perform the next step.
Now, place the artichoke hearts cut-side down to brown well. Add valley lemon juice, capers and Sumac, shake lightly.
Once the artichokes are browned to desired level. Fold in chicken gently, let come to heat. Then remove from heat and cover for 5 minutes.
When ready to serve, add the butter and desired amount of hot reserved pasta water and simmer to reduce slightly. If you want a thicker sauce mix 1/4 cup pasta water with cornstarch and stir to thicken. Test for seasoning.
Fold in linguini to coat.
To serve, sprinkle with toasted pine nuts and top with scallions. Fresh grated Grand Pandano if desired.