2-3 15-ounce cans artichoke hearts, well drained and quartered
3-4 beaten eggs
approx. 1 cup all-purpose flour
butter as needed for sauteing artichoke hearts (or see hints below)
1 box linguine
4 Tbs butter
2 Tbs all-purpose flour
1 1/2 cups chicken or vegetable stock
approx. 1/2 cup diced, well drained roasted red peppers
1 9-ounce bag spinach
juice of 1 lemon
grated parmesan cheese for garnish
Dredge the well drained artichoke hearts, in batches, first in a little all-purpose flour and then in 3-4 beaten eggs. Then saute those in batches in a nonstick pan in 2-3 Tbs of butter.
Once you're happy with the first batch, add them to a baking dish and keep them warm in a low oven as you're finishing up the rest of the artichokes.
Once all the artichokes are cooked and being kept warm in the oven, add the 1-pound box of linguine to the boiling water and get that going.
Melt 4 more Tbs of butter in the saute pan and sprinkle on 2 Tbs of all-purpose flour. Stir that in and let it cook along for a minute, then add 1 1/2 cups chicken or vegetable stock and bring it up to a simmer.
And while that's coming up to a simmer you can add a handful of sliced roasted red peppers to that and add the fresh spinach, a little bit at a time and let that wilt in.
And then, at that point, add the juice of one large lemon and turn the heat off.
Drain the pasta when it is done and add it back to the pasta pot and add the spinach and peppers. Add the hot artichoke hearts, gently toss everything to combine and serve it up with grated parmesan cheese.
For a lighter version, saute the artichokes in olive oil instead of butter, then use the butter to make the sauce.