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.
Ingredients
Serves 4 to 6
Step 1
1 Fill a large pot two-thirds full of water, add the 1 tbsp salt, and bring to a boil over high heat. Add the pasta and stir. Cook the pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.
Step 2
2 While the pasta water is heating and pasta is cooking, in a large sauté pan, heat the oil over medium-high heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp salt, the pepper, and red pepper flakes and sauté until the Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add the onion and sauté until translucent, about 5 minutes more. Add the artichoke hearts and garlic and continue sautéing until the artichoke hearts are heated through and the garlic is soft but not brown, about 3 minutes. Add the lemon juice and toss to coat.
Step 3
3 When the pasta is ready, drain it in a colander, reserving 1 cup/240 ml of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add just enough of the reserved pasta water, a little at a time, as needed to moisten. Taste and adjust the seasoning. Divide the pasta among warmed individual bowls and shower with the cheese. Serve immediately.
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Reviews (6)
Back to TopWhat a fantastic recipe! Used some of the artichokes I’d grown in the garden. It took under 30 minutes to prepare and make. Substituted chilli flakes for red pepper! Really zingy and looks good, too.
Anni Campbell
The Highlands of Scotland
11/5/2021
这是美味的!我有两个袋耶路撒冷的一个rtichokes from my farm share, and I was tired of making chips and soups with them. This dish was simple and elegant, and each ingredient was a star. I used fresh baby artichokes but otherwise followed the recipe as written. This will be a regular dinner in springtime. Thanks!!
nightfall
Baltimore, MD
4/8/2017
This is one of the best things that I have ever made. The taste of the whole dish is fab. Thank you so much. I first made this for a friend who did a wonderful favor for me and it was a return...flavor/favor. mmmmmm.
redolentone
Roseville, CA
4/7/2015
delicious! added a sautéed chicken breast and baby kale. omitted mint because i did not have any. finished with a pat of butter. this is going in the regular rotation!
oneillka
richmond va
3/5/2015
I'd make this again, but potentially with some modifications: add some fresh thyme, to bring out the earthiness of the sunchokes. Might even do some with a bit of bacon, for non-veg version. Also, I'd watch the garlic - if the garlic is strong, I'd go a bit easier than 6 large cloves, lest it overwhelm the other flavors.
elizlk
San Francisco, CA
3/5/2015
Excellent. I used a few more Jerusalem artichokes and browned/caramelized them; served on homemade linguine.
karenomara
Kutztown, PA
11/25/2013
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