Spring Artichoke and Lemon Pasta


· 8 ounces of pasta (such as spaghetti or linguine)

· 2 large artichokes, trimmed and cleaned

· 2 tablespoons of olive oil

· 3 cloves of garlic, chopped

· Zest and juice of 1 lemon

· 1/4 cup of grated Parmesan cheese

· Salt and pepper to taste

· Fresh parsley, chopped (for garnish)



Cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

While the pasta is cooking, prepare the artichokes. Cut off the top third of each artichoke and trim the tough outer leaves. Cut the artichokes in half lengthwise and remove the choke (the fuzzy centre) with a spoon. Slice the artichokes thinly and set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.

Add the sliced artichokes and cook for 5-7 minutes until tender and lightly browned.

Add the cooked pasta with the artichokes. Toss to combine, then add the lemon zest and juice. If the pasta seems dry, add a splash of reserved pasta water to loosen it up.

Stir in the grated Parmesan cheese until melted and well combined. Season with salt and pepper to taste.

Serve hot, garnished with fresh chopped parsley. Enjoy!