Oh, with artichokes, all cooked in one pot.
Why use water when you can use fish stock to cook the pasta and be the sauce..?
- 1/4 pound linguine, whole wheat
- 3 cups fish stock
- 1 cup of kale, chopped
- 1 can artichokes, drained and chopped
- 1/2 cup tomatoes, chopped
- 1 pat butter
- 1 teaspoon fresh thyme
Break the linguine in half. Put in a wide pan with the artichokes, kale, tomatoes, thyme, and fish stock. Bring to a boil, then turn down the heat to simmer and cook for 15 minutes. Then turn off the heat and stir in a pat of cold butter. Season to taste. Let sit for 10 minutes with the lid on.
I garnished mine with a salmon steak. It was perfect…