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Ingredients
Artichoke hearts, in batches
2-plus Tbs of all-purpose flour
3-4 eggs
6-7 Tbs of butter
1-pound box of linguine
1 1/2 cups chicken or vegetable stock
Roasted red peppers
Fresh spinach
1 large lemon
Grated parmesan cheese

Procedure:
Dredge the well-drained artichoke hearts in batches, first in a little all-purpose flour and then in the beaten eggs. Then saute those in batches in a nonstick pan in 2-3 Tbs of butter.

Once you are happy with the first batch, add them to a baking dish and keep them warm in a low oven as you dredge the rest of the artichokes.

After all the artichokes are cooked and being kept warm in the oven, add the box of linguine to the boiling water and get that going.

Melt 4 more Tbs of butter in the saute pan and sprinkle on 2 Tbs of all-purpose flour, stir that in and let it cook along for a minute. Then add 1 1/2 cups chicken or vegetable stock and bring it up to a simmer.

While the pan simmers, add a handful of sliced roasted red peppers to that and add some fresh spinach, a little bit at a time, and let that wilt in.

At that point, add the juice of the lemon and turn the heat off.

Drain the pasta when it is done and add it back to the pasta pot and add the spinach, peppers and hot artichoke hearts. Gently toss everything to combine and serve it up with grated parmesan cheese.