EXCERPT from  Sumptuous Linguini Dressed in “Hearts” by Helene Kobelnyk in Vivacini  04 February 2013

There is nothing better than gifts of food . . . whether homemade cookies or cakes, or in my case for this article, something you would not normally buy for yourself such as a jar of artichoke hearts and a container of sun dried tomatoes grown in the warmth of a southern summer and drenched in herb-infused olive oil.

Both of these were gifts from treasured friends and I wanted to use them in a special dish. . . what better way to honor and thank them.


1 jar of artichoke hearts (in water, non-marinated)

cooked pasta of choice (linguini, fettucini or wide egg noodles)

butter and olive oil

6 – 8 cloves of garlic

3 shallots or 1/2 medium onion, finely chopped

2 cups of chopped fresh spinach

For a true “magazine experience”, read the rest of this article by clicking on this link:  Vivacini  04 February 2013