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Chorizo & Baby Artichoke Linguine

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  • Pezzini Farms Baby Artichokes (10-12)
  • 1 Package of Pasta Partner's Roasted Garlic and Parsley Linguine, or other pasta of choice
  • 1 Package of Chorizo
  • Olive Oil
  • Garlic (4 cloves)
  • Lemons (2)
  • Red Onion (1)
  • 1 Can of Tomato Puree
  • Red Chili Flakes
  • Balsamic Vinegar
  • Parmesan Cheese
  • Butter
  • White WineTo begin:
  • Prepare a pot of water on high. Bring to boil and throw the pasta in!
  • Create the acidic mixture below to soak your artichokes in after cutting.
  • This keeps the artichoke's color and adds some great flavors.


  • Add 3 Tablespoons of olive oil.
  • Throw in 2 cloves of diced garlic
  • Combine 2-3 Tablespoons of water
  • Squeeze 1-2 Lemons

Baby Artichokes

  • Cut away top third and the stem of the artichoke.
  • Peel back all the tough outer leaves until you hit the tender baby leaves.
  • Cut in half and throw in the mixture!
  • Throw your combined mixture into a sauce pan. Add a cup of white wine and about a quarter of a stick of butter to the pan. Sauté until the artichokes are soft!


  • Cook chorizo until brown and crumbly (~10 minutes)
  • Drain any excess oil.


In a separate bowl...

Add the sauce to the chorizo, then add a cup of water and let simmer! Simmer for 8-10 minutes and then add the artichokes.

Throw some parmesan on for taste and you're ready to eat!