1
Bring a large pot of salted water to a boil and cook linguine for 10-12 minutes.
2
Preheat skillet over medium heat and saute onions for 5-7 minutes. Add the garlic and sautee for 1 minute more. Add the white wine, salt, and pepper, and cook for another minute or two. Lower the heat to low. Linguine should be done.
3
Transfer linguini in patches to the frying pan (use water to thin out the pesto). With each batch you add a bit of the pesto as well.
4
add the artichoke hearts and toss to coat. Cook gently over low heat just until the artichokes are heated through, about 3 minutes. Serve!
BASIL-CILANTRO PESTO
1
Place basil, cilantro, almonds, garlic, lemon juice, and salt in blender and blend until pasty.
2
With the blender on, slowly drizzle in the flax oil. Blend until relatively smooth and no large chunks of almonds are left.