Directions:
- In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil.
- Add linguine and stir occasionally until barely tender to bite, 2 to 3 minutes.
- Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir onions and rosemary in oil until onions are limp, 1 to 2 minutes.
- Add artichoke hearts, broth, wine, cream, and lemon peel; stir until boiling, 1 to 2 minutes.
- Drain pasta and return to pan. Add artichoke sauce, parsley, and salt and pepper to taste.
- Lift with two spoons to mix. (If pasta has cooled, stir over medium heat until hot.)
- Pour into a wide serving bowl or distribute among plates. Serve with lemon wedges to squeeze over pasta.
- Variation: Substitute sliced red and yellow bell peppers for the artichoke hearts, or mushrooms for the artichokes and sherry for the white wine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.18 Kcal (1784 kJ) | ||
| Calories from fat | 100.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.14g | 17% | |
|---|---|---|---|
| Cholesterol | 23.86mg | 8% | |
| Sodium | 82.33mg | 3% | |
| Potassium | 129.88mg | 3% | |
| Total Carbs | 64.69g | 22% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 6.32g | 25% | |
| Protein | 11.91g | 24% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 2.2mg | 12% | |
| Calcium | 57.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 241.23 Kcal (1010 kJ) | ||
| Calories from fat | 56.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.31g | 17% | |
|---|---|---|---|
| Cholesterol | 13.5mg | 8% | |
| Sodium | 46.6mg | 3% | |
| Potassium | 73.52mg | 3% | |
| Total Carbs | 36.62g | 22% | |
| Sugars | 1.94g | 14% | |
| Dietary Fiber | 3.58g | 25% | |
| Protein | 6.74g | 24% | |
| Vitamin C | 5.7mg | 17% | |
| Iron | 1.3mg | 12% | |
| Calcium | 32.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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