Looks can deceive―though this satisfying meal appears complicated, it's on your table within half an hour.

By Julia Rutland
April 02, 2007
Becky Luigart-Stayner; styling by Fonda Shaia

4 to 6 ounces uncooked linguine
2 (6-ounce) swordfish steaks
Freshly ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil, divided
2 garlic cloves, minced
4 ounces cremini mushrooms, sliced
2 tablespoons dry white wine
1 (12-ounce) jar marinated artichoke hearts, drained
1 (15-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh basil

Prepare linguine according to package directions.

Meanwhile, sprinkle swordfish steaks with salt and pepper, and dredge in flour. Heat 1 tablespoon oil in a 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 tablespoon 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. Makes 2 servings.

Cremini mushrooms, which are baby portobellos, have the same color and flavor as mature ones, but are the size and shape of common button mushrooms. In this recipe, you can substitute your favorite mushroom variety.

Find marinated artichoke hearts in the veggie aisle at your market. If they're unavailable, substitute plain, quartered artichoke hearts (drained); if you do, we recommend bumping up the wine and basil for extra flavor.

Artichokes have a reputation for being difficult to match with wine, but this is a good opportunity to try a different grape. Pair Wild Horse Viognier with this and other rich seafood dishes.