Prep Time 15 mins Cook Time 10 mins Total Time 25 mins
A simple, fast and delicious Easy Skillet Artichoke and Spaghetti Pasta recipe. Italian never tasted so good, and healthy.
Course: Main Course
Servings: 4 servings
Calories: 362 kcal
1/4 cup olive oil 54 grams
2 cloves garlic chopped
1/4 cup water 57 grams
hot pepper flakes to taste
1/4 teaspoon salt 1.4 grams
3 cups cooked spaghetti 420 grams
Freshly grated Pecorino or Parmesan cheese to taste
In a large bowl squeeze the juice of a lemon. Remove the tough, outer leaves from the artichoke (should be about 4 layers of leaveor until you reach leaves that are pale yellow. Cut in half (when you cut it in half , cut out the choke using a knife it looks almost furry, actually if you get artichokes fresh enough there might not even be a choke), thinly slice the artichoke and place in the bowl of water, stem should be cut from the artichoke, leave about 2-3 inches and clean, then (trim with a knife peeling off the tough outer layeslice the stem and place in bowl, (this keeps them from turning brown). Repeat with remaining artichokes.
In a large pan add oil, garlic and hot pepper flakes, sauté for approximately 1-2 minutes.
Drain artichoke slices and add to pan, add water and cook almost covered, until tender and water has evaporated (taste for salt).
While artichoke slices are cooking, cook spaghetti in salted boiling water.
Add cooked Spaghetti and 1/2 ladle of pasta water to the pan, cook on medium for approximately 1 minute. Serve immediately, top with freshly grated Pecorino or Parmesan Cheese.