Spring Baby Artichoke and Smoked Paprika Linguine

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Credit: Jimmy Schmidt, Executive Chef, Morgan’s in the Desert at La Quinta Resort and Club, La Quinta, Calif.
The National Culinary Review, March 2010


24 baby artichokes
1 cup dry white wine
¼ cup olive oil
8 large garlic cloves, sliced paper-thin
1 Meyer lemon, rind grated very fine, juiced
Sea salt, to taste
Red pepper flakes, to taste
2 T. fresh-picked thyme leaf
¼ cup snipped fresh chives
½ cup Parmigiano-Reggiano, grated very fine, divided
Smoked Paprika Linguine (recipe follows)

Smoked Paprika Linguine
Yield: approximately 1 lb.
¾ cup bittersweet or sweet smoked
Spanish paprika
2 large eggs, beaten
4 cups semolina flour (substitute high gluten)


1. Over high heat, boil artichokes in large stainless steel pot until tender; drain. Reserve 16 artichokes for garnish; cool. In blender, purée remaining whole artichokes with white wine until smooth, adding warm water as necessary. Strain through fine sieve; reserve.

2. To clean artichokes for garnish, cut into quarters lengthwise. With exterior leaves to board, cut down through upper coarse leaves until knife naturally stops at coarse inedible leaves. With free hand, lift tender leaves, heart and stem from coarse leaves. Reserve tender heart; discard coarse leaves.

3. In medium skillet, heat olive oil and garlic over very low heat, cooking until tender and sweet. Transfer 2 T. garlic-flavored oil to another medium skillet; reserve.

4. Heat first skillet back to medium. Add artichoke purée and lemon juice; cook until reduced to coat back of spoon. Add sea salt and red pepper flakes, to taste.

5.Bring large pot of water to a boil over high heat. Season generously with sea salt. (Meanwhile, return artichoke purée to a simmer.) Add smoked paprika linguine, cooking until al dente, 4-6 minutes. Drain into colander; transfer to hot sauce with excess cooking water. Simmer sauce and linguine until sauce begins to coat pasta. Adjust seasonings.

6. In skillet with garlic-flavored oil, over medium heat, add quartered artichoke hearts; cook until hot. Season generously; add thyme to wilt. Transfer to skillet with sauce/pasta, mixing well. Remove from heat; toss. Combine lemon rind, chives and ¼ cup Parmigiano- Reggiano. Divide among warm serving coupe plates. Top with remaining cheese. Serve immediately.

Smoked Paprika Linguine
Method: Sift paprika into small bowl. Add boiling water; mix to form medium consistency paste. Cover with plastic wrap; steep 5 minutes. On large, flat surface, sift flour into mound; make well in center. Scrape paprika paste and egg into well. With fork, mix flour into liquids until combined. With hand, combine remaining flour into ball. Knead with palms, pushing away from body. Fold and turn pasta after each away motion until texture is smooth and supple, about 8 minutes. Form into smooth ball. Cover with plastic wrap; refrigerate. Roll pasta into thin sheets with pasta machine. Cut into linguine noodles about 10 inches long. Toss in semolina; rest under refrigeration.


4 servings


Main Dish, Pasta, The National Culinary Review

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