Photo: Charles Deluvio
Jerusalem Artichoke and Artichoke Heart Linguine
12 ingredients
Serves 4 to 6
openrecipes
Estimated Nutrition (whole recipe, rough)
426
Calories
18g
Protein
24g
Fat
45g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp kosher or fine sea salt, plus 1 tsp
- 1 lb/455 g dried linguine
- 3 tbsp extra-virgin olive oil
- 1 lb/455 g Jerusalem artichokes, cut on the diagonal into slices 1/4 in/6 mm thick
- 1/4 tsp freshly ground pepper
- 1/8 tsp red pepper flakes
- 1 small red onion, thinly sliced
- One 14-oz/400-g can quartered artichoke hearts in water, drained and patted dry
- 6 large garlic cloves, thinly sliced
- 1 tsp fresh lemon juice
- 1/4 cup/15 g thinly sliced fresh mint
- Freshly grated Pecorino Romano cheese for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes