Ingredients: Yield: 2 4 to 6 oz. uncooked linguine 2 (6 oz.) swordfish steaks Salt Freshly ground black pepper ½ cup all-purpose flour 2 tbs. olive oil, divided 2 garlic cloves, minced 4 oz. cremini mushrooms sliced (or your favorite mushroom variety) 2 tbs. dry white wine 1 (12- ounce) jar marinate artichoke hearts*, drained 1 (15- ounce) can diced tomatoes, undrained 2 tbs. chopped fresh basil
Prepare linguine according to package directions. Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tbs. oil in large skillet over medium-high heat. Cook fish 4 to 5 minutes on each side or until done. Remove from skillet, cover and keep warm. Sauté garlic in remaining 1 tbs. oil 1 minute. Add mushrooms and wine; cook 3 to 5 minutes or until mushrooms are tender. Stir in artichoke hearts and remaining ingredients. Serve immediately over drained pasta. * Find marinated artichoke hearts in the veggie aisle. If they’re unavailable substitute plain quartered artichoke hearts (drained); if you do this we recommend bumping up the wine and basil for extra flavor.