Creamy and exquisite.
- 25g (1oz) dried porcini mushrooms
- 2 tblsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tsp chopped fresh thyme
- 150ml (¼ pint) dry white wine
- Finely grated rind and juice of 1 lemon
- 450g (1lb) linguine
- 200ml (7fl oz) cream
- 275g (10oz) jar artichoke hearts, drained and halved
- 50g (2oz) freshly grated parmesan, plus extra shavings to garnish
- 50g (2oz) wild rocket
- 1 tblsp chopped fresh flat-leaf parsley
- Sea salt and freshly ground black pepper
- Soak the porcini mushrooms in a bowl of just-boiled water for 10 minutes.
- Meanwhile, heat the olive oil in a heavy-based pan over a medium heat. Tip in the onion and garlic and sauté for about 3 minutes, until softened but not coloured. Stir in the thyme, then pour in the wine and lemon juice and cook for 5 minutes, until slightly reduced, stirring occasionally.
- Drain the soaked porcini mushrooms, reserving the liquid, and then finely chop. Add to the wine mixture with the reserved soaking liquid and simmer for 5–6 minutes, or until reduced by half.
- Meanwhile, cook the linguine in a large pan of boiling salted water for 10-12 minutes, until al dente, or according to the packet instructions.
- Stir the cream into the reduced porcini mixture and then fold in the artichoke hearts and Parmesan. Simmer very gently for 5-6 minutes, until slightly thickened and heated through. Stir in the rocket, parsley and lemon rind and cook for another 1-2 minutes, until the rocket is just wilted. Season to taste.
- Drain the pasta and shake well to remove any excess water, then stir in the porcini and artichoke sauce and divide among warmed pasta bowls. Scatter over a little extra Parmesan to garnish and serve immediately.