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  • 1lb linguine
  • 2 large (softball sized) onions, red, yellow and/or white, whatever. Slice them real thin.
  • 3T olive oil
  • 1/2 t salt
  • 2 cloves garlic, chopped
  • 1/2 c white wine
  • 1 t red pepper flakes
  • 1 can artichoke hearts, drained and quartered
  • 1/2 c parsley, roughly chopped


  1. Start a large pot of water to boil for the pasta.
  2. Heat oil over medium heat.
  3. Add onions and salt and cook, stirring every few minutes for 10-15 minutes until wilted and beginning to brown.
  4. Reduce heat to low and cook, stirring occasionally for 30 minutes more. Add garlic, red pepper and wine, scraping pan to get all the sugary onion brownings. (I made that word up.) Let the wine reduce to less than half, which may take about 10 minutes – perfect amount of time to add your pasta to the boiling water and set your timer!
  5. Add artichoke hearts to the sauce mixture and allow to simmer until the pasta has been cooked and drained.
  6. Toss sauce with drained pasta and put about 2 tablespoons of parsley on each serving.
  7. You could also throw on some parmesan. You also might want to add salt at the table.


If you’re really just serving two people, you will probably want to cut this recipe in half. It’s not a problem.

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