I’m not usually a huge artichoke heart fan (I do love fresh artichokes), but something out of the ordinary hit me recently where I really had this urge to make a meal using them! I don’t know what came over me—but I didn’t ask a lot of questions, LOL—and just started to figure out what I could make.
I often cook seafood on Friday nights since that’s usually our grocery store day, and it’s obviously a very perishable purchase. So, I thought artichokes and seafood would make the perfect pair. Also, something else that came into play here, I recently made the Cajun Shrimp Alfredo from my first cookbook and thought I could use a similar concept with different flavors to make this a yummy new recipe!
The outcome was this delicious, fresh combo pictured below, and I have to tell you, using a quality butter as the base of this dish makes it especially yummy. My daughter, who claims she doesn’t like seafood (and even reminded us while we were eating this for dinner that she doesn’t like seafood), finished her bowl clean. Um, anyone else with tweens/teens who understands this kind of behavior?! But, even so, I am marking this one as a new dinner hit that I’ll be making again soon for sure. :)
Are you also a fair weather artichoke heart fan? Or do you love them all the way?
Sponsor Shoutout: Grassland Dairy
Butter is a staple ingredient when it comes to making a creamy alfredo sauce like this one! I used butter from our sponsor, Grassland in this recipe because they’re now offering a better choice for butter with their new Non-GMO Project-Verified certification. Grassland Butter meets the stringent qualifications of animal care and food manufacturing to be certified as Non-GMO Project Verified, which means they can trace the absence of GMOs from seed to feed to table. Grassland is also made from milk from cows not treated with rBST hormones.
Grassland Butter is crafted by The Wuethrich (pronounced “wee-trick”) Family and has been a family-owned company for 115 years! Their new Non-GMO line includes Grassland quarters and spreadables (unsalted and salted), in addition to Wuthrich European Style Butter (83% butterfat), which is great baking butter, and South Isle Grass Fed Butter, both of which are coming soon. Grassland Butter is just being introduced now in parts of Pennsylvania, New Jersey, Delaware, and Maryland, but plans to make it available nationally are coming soon. Find Grassland Butter at a store near you!
Creamy Seafood and Artichoke Linguine
- 4 tablespoons butter I used Grassland Butter
- 3 shallots minced
- 1/2 cup white wine such as sauvignon blanc, pinot grigio or chardonnay
- 1 pound thick white fish such as halibut, cut into 1" chunks
- 3 cloves garlic
- 1 14 ounce can artichoke hearts drained and chopped
- 1 1/4 cups heavy cream
- 2/3 cup freshly grated parmesan cheese
- 1 teaspoon lemon zest about half a lemon
- 3 cups fresh spinach leaves
- 8 ounces whole-wheat linguine cooked to package directions
- salt and pepper to taste
- In a large skillet over medium heat, melt the butter. Add the shallots and cook, while stirring, until they begin to soften. Pour in the white wine and boil down until it's reduced almost all the way.
- Add the chopped fish, garlic, and artichoke hearts to the pan, and cook until the seafood is done almost all the way through to the middle, 3 to 4 minutes.
- Add in the heavy cream, parmesan, and lemon zest and cook on medium-low until the sauce thickens, 2 to 3 minutes more. Toss in the spinach leaves, cooked pasta, salt, and pepper, and stir to coat.
- Serve warm topped with extra parmesan (if desired).