8 baby artichokes, the size of an egg or smaller
Juice of 1 lemon, divided
1 tablespoon butter
1 teaspoon olive oil
1 cup pearl onions, peeled (see Note)
2 cloves garlic, minced
1 bay leaf
Salt and freshly ground black pepper, to taste
1/2 pound linguine
3/4 cup vegetable stock, preferably homemade
1/4 cup dry white wine
1/4 cup freshly grated Asiago cheese

Wash artichokes and trim stems. Remove tough outer leaves until you reach the pale, yellowish-green interior. Cut off and discard the top 1/4-inch of the cone, then cut into quarters. Brush with lemon juice.

Heat a large skillet, and add butter and oil. Add artichokes, onions, garlic, bay leaf, salt and pepper. Saute 10 to 12 minutes until tender and caramelized.

Meanwhile, bring a large pot of water to a boil. Add linguine and cook about 9 minutes until firm to the bite; drain and set aside.

Add stock and wine to artichoke mixture. Bring to a boil, then cover, reduce heat and simmer 5 minutes. Stir in cooked pasta and 2 teaspoons lemon juice, and simmer until heated through. Remove bay leaf.

Transfer to serving plates and sprinkle with Asiago cheese.

NOTE: To peel pearl onions, drop them into boiling water 40 seconds, rinse with cold water then pull off the skins.

Because the season for baby artichokes lasts only a few weeks, purchase a few extra to add to your favorite recipes.

Makes 4 servings.

Per serving: fats, 7 grams (19% of calories); calories, 339; cholesterol, 13 milligrams; carbohydrate, 55 grams; fiber, 6 grams; protein, 13 grams; sodium, 496 milligrams