Ingredients

Directions

1 package of Artichoke Linguini

2 cups artichoke hearts

1 cup roasted red bell peppers

2 cups heavy cream

¼ cup fresh lemon juice

½ cup parmesan cheese

2 T. olive oil

2 T. dill

1.     Put 5-6 cups of water on to boil.

2.    In sauté pan, heat 2 T. olive oil, then add artichoke hearts and red bell peppers.  Sauté on high heat for 2 minutes, then reduce heat.

3.    Add lemon juice, dill, and cream.  Heat until cream starts to boil.  Add cheese and stir thoroughly to mix.

4.    When water is boiling, add pasta and cook according to directions. When al-dente, strain and toss with sauce.  Serve piping hot with additional parmesan cheese.