Wednesday, July 25, 2012

It's Wednesday. So, What's Cooking?

Linguine with Artichokes and Leeks, and Tossed Salad

No one wants to be a stove slave during the summer heat. This is a perfect meal to prepare and eat al fresco on your patio or in your garden. Set your table with a pretty tablecloth or colorful sheet and several candles. Every meal tastes great in the right setting.

Linguine with Artichokes and Leeks
Tossed Salad
French Bread
Soave White Wine – it’s from the Veneto region of Italy and perfect for this meal

Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
two 12-ounce jars marinated artichoke hearts in oil, drained
3 tbsp. olive oil
1 tbsp. lemon juice
3 tsp, kosher salt less will not disturb the flavors
1 tsp, freshly ground black pepper
1 pound linguine
½ cup freshly grated Parmesan

Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.

Cut the artichokes lengthwise if large.

Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.

Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.

Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.

Cook the linguine according to the package directions, reserving ½ cup of the pasta water.

Transfer pasta to a large bowl. Add the vegetables and toss with half the Parmesan cheese. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.

Tossed Salad
a variety of fresh lettuce
zucchini peeled and sliced
cucumber peeled and sliced
red onion rings
tomatoes cut in eights
hard boiled eggs quartered
and everything else that strikes your fancy, especially black olive and pepperoncini

Toss all the ingredients together in a large bowl. Store in the fridge until ready to serve.

Use bottled dressing or a little olive oil and white wine vinegar.

I'll be back Friday with a little more for aspiring authors. Until then...

Mangiar Bene!

Sloane Taylor


  1. Love a gal who loves her pasta! Oh, yeah, and wine! Cheers and salute!

  2. Sounds wonderful, but I'm curious. Why do you use leeks instead of onions. I've always admired leeks, but never buy them. Is there a unique flavor for this allium family member?

    1. Hi Emma! Leeks have a milder onion type flavor than regular onions. So if I want the slight onion flavor and not the bite, I go with leeks. If you do use leeks, only use the white part and the palest green. The darker green can be difficult to cook and may taste quite bitter.

  3. Mmm, this sounds so good. Let me know when dinner's ready and I'll be right over. :)

    1. 6:00pm, Margaret. I'm setting an extra plate.:)