1 tablespoon olive oil
2 tablespoons minced garlic
8 oz sunchokes (Jerusalem artichokes), peeled and thinly sliced
8 ounces broccoli rabe
3/4 cup sundried tomatoes, rehydrated and julienned
1 cup white wine
2 cups stock
1 tablespoon freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup chopped fresh basil
1/2 teaspoon salt
Freshly cracked black pepper to taste
4 sprigs basil, for garnish
To prepare the pasta, bring a saucepan ot salted water to a boil.
Add the linguine, return to a boil, and cook for 8 to 12 minutes,
until al dente. Drain, and let cool.
To prepare the sauce, heat the olive oil in a large nonstick saut
pan. Add the garlic, sunchokes, broccoli rabe, and sundried
tomatoes, and saut for 2 minutes over medium-high heat, stirring
frequently. Deglaze with the wine and reduce by three-quarters.
Add the stock and reduce by one-half. Stir in the lemon juice,
vinegar, chopped basil, salt, and pepper and cook for 1 minute
Add the reserved linguine and toss to coat thoroughly. Divide the
pasta between serving bowls and garnish with the basil sprigs.