Spicy Sausage and Artichoke Linguine

By Stef -

This was fine and gets a 6.8. This called for fresh artichokes and it turns out that those are hard suckers to break into. You're left with barely anything at all once you reach the heart, so I don't know if it's something I'll do again. I luckily had some canned artichokes on hand, so was able to supplement with those. The recipe came from Fine Cooking. 


  • 1 Tbs. unsalted butter
  • 1 cup fresh breadcrumbs, preferably sourdough I used Panko
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1 lb. hot Italian sausage, casings removed I used mild
  • 2 Tbs. olive oil
  • 6 medium fresh artichoke hearts (see how to trim artichokes down to their hearts), cut into eighths I used 2 fresh artichokes and 1 can
  • 3 large garlic cloves, thinly sliced lengthwise
  • 1 tsp. chopped fresh rosemary
  • 1 cup unsalted chicken stock
  • 4 oz. mascarpone, at room temperature
  • 10 oz. linguine
  • 1 lemon, cut into wedges

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