Sautéing the artichoke hearts creates a caramelized exterior and meltingly soft inside - and easy tip for creating richer flavor from a canned vegetable.

8 oz linguini
2 tsp olive oil
8.5 to 9 oz can, artichoke hearts
1 lemon
1 clove garlic
6 oz can tuna (try a tuna packed in olive oil)
2 tsp capers
½ cup chopped parsley
Pepper to taste
Parmesan cheese to taste

Cook linguini according to package instructions. About halfway through cooking time, begin making the sauce by draining artichoke hearts and sautéing in the olive oil until they begin to brown.

Crush and add the garlic. Zest the lemon over the artichokes in the pan, then slice and add the juice. Add the tuna (if it is packed in water, drain first) and the capers.

Once the linguini is done, add to the sauté pan and toss all together, using a little pasta cooking water. Lastly, add the chopped parsley. The Parmesan can be tossed with the parsley or used as a topping.

Serves 4

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