Haloumi Artichoke Pasta

I am a cheesemonger! worked 6 years selling cheese and am onto bigger and better things in my cheese world future: making cheese! Here is some info about this awesome grill-able Greek sheep milk hunk!

Haloumi:
Popular in Turkey, Cyrpus, and in Arab countries, Haloumi is a Semifirm sheep milk cheese with an aftertaste of mint given that the cheese is flavored with shreds of mint and then sold in blocks with a little bit of brine. This great cheese can be grilled without loosing its shape and texture; it squeaks between your teeth.

Haloumi Artichoke Pasta

1 pack of Haloumi, cut into chunks
1/2 can of baby Artichoke hearts, chopped
4 sprigs of Tarragon, leaves removed and roughly chopped
2 t basil, roughly chopped
3 sprigs thyme, leaves removed
3 T unsalted Butter
Fresh Ground Salt and Pepper
2 handfuls Linguine noodles (unfortunately I had none on hand and had to use spaghetti noodles)
2 t lemon zest

1. melt butter in pan over medium, add tarragon, basil, thyme, pepper lemon zest and a little bit of salt. bring to a boil and turn off heat
2. prepare noodles according to directions
3. heat a small amount of Olive oil in skillet over high heat. turn down to medium- high and add Haloumi and artichokes. move cheese around with spatula until cheese is golden brown. Turn off heat.
4. Serve Haloumi and artichokes over Pasta with butter sauce atop.

i am working on a number of projects. Just finished my little buddy Kai's birthday tent! I will post that bad boy soon here once I get a pic and how to make it.