● By Style
Cookbook and recipe photo courtesy of Chronicle Books; wine bottle photo courtesy of Argyle Winery.
JERUSALEM ARTICHOKE AND ARTICHOKE HEART LINGUINE
Roots: The Definitive Compendium with More than 225 recipes by Diane Morgan
(Chronicle Books, 2012, $40)
- 1 tbsp. kosher or fine sea salt, plus 1 tsp.
- 1 lb. dried linguine
- 3 tbsp. extra-virgin olive oil
- 1 lb. Jerusalem artichokes, cut on the diagonal into slices 1/4-inch thick
- 1/4 tsp. freshly ground pepper
- 1/8 tsp. red pepper flakes
- 1 small onion, thinly sliced
- 1 -14-oz. can quartered artichoke hearts in water, drained and patted dry
- 6 large garlic cloves, thinly sliced
- 1 tsp. fresh lemon juice
- 1/4 cup thinly sliced fresh mint
- Freshly grated Pecorino Romano cheese for garnish
Fill a large pot two-thirds full of water, add 1 tbsp. of salt, and bring to a boil over high heat. Add the pasta and stir. Cook until al dente, 7 to 8 minutes.
While the water is heating and the pasta is cooking, in a large sauté pan, heat the oil over medium-heat and swirl to coat the pan bottom. Add the Jerusalem artichokes, the remaining 1 tsp. of salt, the pepper, and red pepper flakes and sauté until 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.
When the pasta is ready, drain it in a colander, reserving 1 cup of the cooking water. Add the pasta and the mint to the sauté pan and toss to combine with the Jerusalem artichoke mixture. Add the reserved pasta water, a little at a time to moisten. Taste and adjust the seasoning. Divide the pasta among individual bowls and shower with cheese. Serves 4 to 6.
ARGYLE BRUT 2008
‘Tis the season to eat, drink and be merry with friends and family. I find sharing a nice bottle of sparkling wine – either before dinner with appetizers or with the main meal – is a very festive way to go. Argyle Brut 2008 would pair nicely with this month’s Jerusalem Artichoke and Artichoke Heart Linguine. Retailing for about $27 a bottle, this sparking wine should fit nicely into the holiday budget.
Since 1987, Argyle Winery in Willamette, Oregon, has been producing Argyle Brut. Named “Oregon’s Premier Winery” by Wine Spectator Magazine, Argyle Winery produces world-class sparkling wines, barrel-fermented Chardonnays, and “silky” textured Pinot Noirs. The winemakers at Argyle harvest all grapes for this Brut into small baskets, and chill the grapes overnight to 35 degrees Fahrenheit before crushing the next day. This process preserves the ripe fruit characteristics and naturally limits oxidation, making for a sparkling wine that “pulls you in from across the room.” Argyle Brut has a soft straw color, and full aromas of creamy vanilla, poached pear and fresh sourdough starter. There are also notes of ripe guava, red Anjou pear and Meyer lemon, finishing with notes of honeysuckle and lemon curd. With so many flavors, this sparkling wine will be sure to impress and please your guests. Raise a glass of this lovely Brut and celebrate the season in style!
Owner, Bidwell Street Bistro in Folsom