10 to 12 ounces linguine
12-ounce jar roasted red peppers, with liquid
6-ounce jar marinated artichokes, with liquid
1/4 cup rehydrated or oil-cured sun-dried tomatoes
1/2 cup parsley leaves
2 medium carrots, thinly sliced
2 medium firm, ripe tomatoes, diced
2 tablespoons white wine vinegar or rice wine vinegar
Salt and freshly ground pepper to taste
1/2 cup toasted pine nuts
Bring a large pot of water to a boil. Add the linguine and cook at a rapid simmer until al dente, about 8 minutes. Drain the linguine and rinse under cold water until cool.
In the meantime, combine the red peppers and artichokes, their liquids, the sun-dried tomatoes, and parsley in a food processor. Pulse on an off until the mixture is coarsely and evenly chopped. In a serving bowl, combine the red pepper and artichoke mixture with the linguine and toss to combine. Add the carrots, tomatoes, and vinegar. Season to taste with salt and pepper and toss again. Decorate the top with pine nuts and serve.Insect Inspection of Herbs: Fresh parsley (as well as the following herbs: basil, cilantro, dill, mint, oregano, rosemary, sage and thyme) are often used as spices or garnishing. Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water. Artichokes and Insect Infestation Inspection: Artichokes can be heavily infested with both aphids and thrips. These insects penetrate deeply between the thick leaves, which provide them with food and shelter. Thus, insects may even be found between the innermost layers of leaves around the heart. Inspection: Fresh artichokes may be prepared for use in one of the following ways: 1. If the artichoke leaves are desired, then: After cooking the artichoke, pull away each leaf and examine it for small green aphids or gray/black thrips. Pay careful attention to the stem of the leaf (i.e., where the leaf was connected to the solid base). 2. If the heart of the artichoke is desired, then: The artichoke leaves that wrap around the heart of the artichoke should be spread apart, making space between each leaf. Carefully examine between the leaves. If there is no sign of insect infestation, the artichoke heart may be used after a thorough washing. Due to the difficulty involved in checking and cleaning artichoke hearts, they are not presently allowed in OU restaurants unless nearly all the leaves have been removed. 3. The solid artichoke bottom, not surrounded by any leaves, may be used without any inspection. However, they should be rinsed prior to using.
Fresh Parsley requires insect infestation inspection. Please see “Special Instructions below:
Canned or jarred Artichokes need a reliable kosher hechsher (kosher symbol on the label). Uncertified canned or jarred artichokes may not be used even if one were to check them scrupulously for insects as they may present more than one Kashruth concern.
When substituting fresh Artichokes for the canned or jarred ones, please check “Special Instructions” below for insect inspection instructions.