Kim Preston - Wine Club Member
October 2007

12 fresh baby artichokes
2 Tablespoons extra virgin olive oil
4 cloves garlic, diced
1 shallot, diced
½ yellow onion, diced
¼ pound butter (1 stick)
10 ounces linguini
8 ounces sour cream
8 ounces plain yogurt
¼ pound Swiss cheese
Fresh oregano
Fresh parmesan cheese

Boil artichokes until done (approximately ½ hour). Cool and quarter.

In a medium saucepan combine olive oil, garlic, shallot and onion. Sauté until translucent (about 3 minutes).  Add butter and artichokes to sauté mixture and cook (about 3 minutes).  Set aside. 

Boil linguini al dente. Drain pasta. Add sour cream and yogurt to sauté mixture and heat over moderate heat until blended. Add cooked pasta and fold together. Stir in Swiss cheese until blended. 

Serve immediately. 

Include fresh oregano and grated parmesan cheese as garnish.

Serves 4 to 6