Moroccan Lemons and Linguine

Earlier this year, Charlie decided to try making Preserved Moroccan Lemons.  Though I will be posting about it soon, basically all you do is pack fresh, quartered lemons with salt and let them sit for a long time.

So now, we have a half-gallon mason jar of preserved lemons sitting in our refrigerator.  What to do with them?   The first thing I decided to make was a pasta dish.

I added in artichoke hearts....

And chopped up one of the preserved lemons - yes, peels and all.

I added a few other things, and came up with this delicious, lemony chicken pasta.

Moroccan Lemons and Linguine 

• 1 pound linguine, cooked
• 4 tablespoons butter
• 1 pound raw chicken, diced
• 1 small onion, diced
• 1 can artichoke hearts (not marinated; I used the quartered ones)
• 1 preserved lemon, finely diced
• 1 cup white wine
• juice from one fresh lemon
• 1 teaspoon celery salt
• 1 tablespoon Old Bay Seasoning
• salt & pepper to taste 

Melt butter in a large saucepan, add onions and chicken and cook until onions until are soft and chicken is cooked.  Add drained artichokes hearts.  Add preserved lemon, white wine, lemon juice, Old Bay, celery salt and salt and pepper to taste. Stir and cook until sauce thickens slightly.  Place pasta in pan with the artichoke mixture and toss to coat, heating at the same time. If it is too dry, add a little of the pasta water, more wine, chicken stock or water.  Taste and adjust the seasoning as necessary.  Serve warm, with a sprinkle of freshly grated parmesan cheese.