Chorizo & Baby Artichoke Linguine

Ingredients:

• 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.

Mixture:

• 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!

Chorizo:

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

Sauce:

In a separate bowl...

• Chop up half a red onion
• Dice 2 cloves of garlic
• Add one Tablespoon of balsamic vinegar
• Sprinkle desired red chili flakes
• Add close to half a can of Tomato puree, or Pezzini Farms Organic Marinara Pasta Sauce or Artichoke Parmesan Pasta Sauce.
• Mix!

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!