Name: Jerusalem Artichoke and Artichoke Heart Linguine
Yield: Serves 4 to 6
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

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Jerusalem Artichoke and Artichoke Heart LinguineAntonis Achielleos

Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren't at all alike—one is a tuber, the other a thistle. Yet, flavorwise, they relate perfectly in this pasta dish. Add some slivers of red onion, lots of garlic, a kick of red pepper flakes, a squeeze of lemon juice, and a shower of thinly sliced fresh mint and you have a boldly seasoned pasta dish worthy of serving to company yet easy enough for a family meal.

Recipe notes

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