I don’t cook with artichoke’s nearly enough. When I do I’m always pleasantly surprised by the results but their flavour potential and nutritional bounty seems to get neglected in favour of more glamorous vegetables.  I’m now vowing to look past the prickly exterior (yeah, let’s be honest I’m going to be using the canned variety anyway), and include it in future experiments and a regular meal rotation.  

One of my favourite uses of this fibre and antioxidant rich vegetable is to make sauces.  Artichoke’s don’t have a really strong flavour profile beyond a subtle nuttiness, but this can be an advantage when combined with other ingredients.  Artichokes when blended can provide the necessary creamy texture without overpowering  other flavours.  

And if you needed any additional motivation to delve into the wonderful world of artichokes here’s an excerpt from a poem by Pablo Neruda appropriately titled Ode to The Artichoke

Thus ends
In peace
This career
Of the armed vegetable
Which is called an artichoke,
Then
Scale by scale,
We strip off
The delicacy
And eat
The peaceful mush
Of its green heart.

Ingredients: (makes 5 to 6 servings)
454g  package of linguine
14oz/400g can of artichoke hearts, drained
14oz/400g can of white beans, drained
1/3 cup of nutritional yeast
1/2 cup of milk
1 tsp of garlic
2 tsp of balsamic vinegar
1 tsp Kala namak salt (black salt)
1 tsp oregano
4 vegan sausages, chopped 
2 cups frozen peas
1 red onion, chopped
1 tbsp of olive oil

Directions:
1.  Make the sauce.  In a blender or food processor, pulse together the 14oz of artichoke heart, 14oz of white beans, 1/3 cup of nutritional yeast, 1/2 cup of milk, 1 tsp of garlic, 2 tsp of balsamic vinegar, 1 tsp of Kala namak salt, and 1 tsp of oregano, until smooth and creamy.  Set aside.
2.  In a large frying pan, over medium heat, add the 1 tbsp of olive oil.  Add the chopped onion and cook until they start to soften and caramelize.  Add the chopped sausages and the 2 cups of frozen peas.  Continue to cook on medium heat for 10-15 minutes.
3.  Bring a large pot of salted water to a boil.  Reduce to simmer and the linguine.  Cook until al dente and then drain the water.
4.  Add the sauce to the pasta and stir until coated.  Add the peas and sausage mixture and serve.