During the third week of February, I decreed that I would be doing a Cookbook of the Week. Well that was three weeks ago…
So much for best laid plans.
I did post up a new cookbook, The Blue Zones Kitchen Cookbook , recently. But, since that was a new cookbook (for review), I’m not sure that really counts.
As I stated in my post, I was starting a catalog of all of my cookbooks. I took one Saturday to start the project. I have a few more piles that haven’t been cataloged, but I soon realized that I was the proud owner of over twenty-five Junior League cookbooks.
I started collecting them in my twenties after mom bought one from Iowa. I loved the menus and the entertaining slant to each of them. From then on, I would try to pick up a Junior League cookbook in whatever city we were in.
I picked up Saint Louis Day, Saint Louis Nights when I had to be the accompanying administrator on a band trip. 🙁
At least I got this cookbook out of the deal. 🙂
As I was going through my cookbook stacks, I noticed that I had a flag in Saint Louis Day, Saint Louis Nights for “Artichoke Prosciutto Linguine.” This recipe sounded like the perfect dish for a Saturday night dinner.
Artichoke Prosciutto Linguine
This is a delicious pasta that comes together pretty quickly (especially if you pre-saute the mushrooms).
Ingredients
- 1 T. extra virgin olive oil
- 1 T. butter
- 2 t. flour
- 1 c. chicken stock
- 2 cloves garlic, minced
- 1 T. white wine vinegar
- 1/2 c. chopped Italian parsley
- 1 (15 oz.) can quartered artichoke hearts, drained
- 2 T. freshly grated Parmesan cheese
- 4 oz. proscuitto, sliced thin
- 8 oz. baby bella mushrooms, sliced
- 1/4 c. white wine
- 1 lb. linguine
Instructions
- In a large skillet, heat olive oil. Add mushrooms and saute until soft.
- Remove from pan, leaving as much of the mushroom drippings as you can, melt 1 T. butter. Add flour, whisking constantly until bubbly (about 1 minute).
- Add chicken stock, garlic, lemon juice and parsley. Stir over medium heat, for about 5 minutes.
- Add artichoke hearts, Parmesan, prosciutto and sauted mushrooms. Cover and cook over low heat 5-7 minutes.
- While sauce is cooking, prepare linguine. Cook according to directions. Drain, reserving a bit of the pasta water. Add a bit of the pasta water to sauce if desired. Toss sauce and linguine together. Season with salt and pepper and top with a bit more Parmesan before serving, if desired.
Yield: 4
I adapted the recipe a bit by using the same pan to saute the mushrooms and reworking the instructions a bit. I also increased the amount of mushrooms and switched out lemon juice for white wine vinegar. I also added white wine.
This recipe may turn out to be one of our favorites. The sauce is light and the dish is better the second day as leftovers. I think it would even be good with more veggies (like sweet peas) and maybe capers, leaving out the proscuitto.
Stay tuned for more Cookbooks of the Week. I am sure that there will be more Junior League cookbooks in the mix. 
I will probably cheat a bit and update previous posts from cookbooks I still have in my possession.
As I was perusing through my older cookbook review posts, I found another recipe from Saint Louis Days, Saint Louis Nights: Dilly Potato Salad. 
P.S. I finished my book list last weekend. To date, I have in my collection over 129 cookbooks (29 of those being Junior League books).
If you would like to see my growing collection (because I know I do not have enough resolve to refuse cookbook reviews and bargains at antique stores), please see the newest pages on this blog.
I’m linking up with Foodies Read and Novel Food #38 today.
The pasta looks so good! I would love mine with more Prosciutto, so you could have all the veggies :-))
I do think this would be great with more veggies, Angie. I will let you have the Prosciutto. 🙂
Those look like good recipes, though not necessarily limited to St.Louis cuisine. I think I only have one Jr.League cookbook, the famous River Roads from Baton Rouge, LA.
best… mae at maefood.blogspot.com
I’m not sure exactly what St. Louis cuisine would look like. Hearty Midwestern food with a hint of the South?
Those Junior League cookbooks can be good. Certainly this recipe looks like a winner! Much rather have this than have to accompany a band trip. 🙂
True that, John!
What a great choice to start with this pasta dish! Certainly makes me want to see more.
It’s a keeper. The sauce is light and bright. I hope I will post up more.
You are fine with the reviewed one (Blue Zones) – it’s a cookbook after all! Love this recipe and have scheduled it in to make this week. I have a number of cookbooks, but do cull them periodically if they’re not being used or I’m not that interested any longer, usually both come together.
I have about 15 to take to Goodwill from my first cataloging experience.
I feel ya Deb. I tried a Try it Tuesday posting that I planned on doing each Tuesday with a recipe from one of my hundreds of cookbooks. I think I did two or three LOL>
Ha. Well, I have done two and have another one ready. We will see how dedicated I am! 🙂
I am in awe of the results of your cataloguing efforts: wow! I love that you have so many Junior League Books. They are a cultural treasure. Artichokes and prosciutto is a nice combination and I like the addition of mushrooms: I must try it. Thank you so much for contributing to Novel Food 🙂
That is a great description of the JL books, Simona. They are great cultural treasures.
I don’t know about cataloguing but I should definitely take a Saturday to sit there are revisit the ones I have that I haven’t looked at for a while!
It was fun revisiting what I have. I even found out I had two copies of the same book. I’ve got a stack to go to Goodwill whenever….
I love that you collect Junior League cookbooks. I prowl yard sales and flea markets for the spiral bound ones myself. When I used to travel I’d do what you said which is hunt up one from the local area. Am embarrassed to say I have a lot more of them than 100 some. As to your recipe selection, artichokes have always intimidated me but this recipe seems approachable.
OK. You win! I used canned artichokes all the time. Nothing scary. 🙂