Jerusalem artichokes, also known as sunchokes, are subtly flavoured, with a texture somewhere between that of a potato and a water chestnut. Typically, they're enjoyed in a soup or a purée, so pairing them with pasta and crispy sausage is an unusual yet delicious change of pace. On another night, omit the pasta and serve the creamy artichokes and chorizo as a side dish.
- Prep time 25 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.While pasta is cooking, in large nonstick skillet, cook chorizo over medium-high heat, stirring occasionally, until lightly browned and crisp, about 2 minutes. Using slotted spoon, remove to plate. Set aside.
In same skillet, cook artichokes over medium heat, stirring occasionally, until beginning to brown, about 5 minutes. Stir in 1/3 cup water; cover and simmer until artichokes are fork-tender and most of the liquid has evaporated, 5 to 7 minutes.
Add garlic, thyme and oil; cook, stirring, until fragrant, about 1 minute. Add spinach; cook, stirring, until wilted, about 1 minute. Stir in pasta, cream and enough of the reserved cooking liquid to coat. Remove from heat. Stir in lemon zest, lemon juice, salt and pepper. Sprinkle with chorizo and Parmesan.
Tip from The Test Kitchen: Use a vegetable peeler to remove the artichoke skins. Then, rinse and pat dry the artichokes to remove any grit, if necessary.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 743 mg
- Sugars 10 g
- Protein 21 g
- Calories 561.0
- Total fat 16 g
- Potassium 752 mg
- Cholesterol 41 mg
- Saturated fat 8 g
- Total carbohydrate 83 g
%RDI
- Iron 54.0
- Folate 119.0
- Calcium 15.0
- Vitamin A 50.0
- Vitamin C 17.0
