Spaghetti with Artichoke Hearts

The tender artichokes mixed with olive oil, parmesan cheese and black pepper combine to create a woodsy, satisfying flavor in this rustic dish. Another family favorite from Zia Graziella.

Ingredients:
8 artichokes
1 cup cold water
juice of 1 fresh lemon (do not use bottled)
1 cup Olinda Ridge Extra Virgin Olive Oil
2 large garlic cloves, sliced
handful of parsley, chopped
3 pinches black pepper
3 pinches salt
1 lb. spaghetti (or penne)

Cleaning the artichokes:

1. Follow the method in our How to Clean Artichokes article.


2. Cut each quarter piece into 3 slices.

Preparing the artichokes for the pasta:

1. Heat the olive oil on low heat in a sauté pan.


2. Sauté the garlic on low-medium heat for 2-3 minutes, until golden — do not let them burn.


3. Drain the lemon water from the artichoke hearts.


4. Add the parsley and artichokes with a pinch of salt and pepper to the olive oil and garlic and mix together. Cook on high heat.


5. After approximately 5 minutes add ¼ cup hot water and stir.


6. Cover and cook on high heat for another 10 minutes or until artichokes are tender. The artichokes will absorb the water.


7. Meanwhile cook linguine according to the package directions. Drain.


8. Mix the artichokes with the cooked pasta, cheese and black pepper and serve.

Serves 4