Artichokes with Spaghetti

Name: Artichokes with Spaghetti
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 serving
Ingredients: 6 artichoke hearts; 2 garlic cloves; 1 red chilli; 2 tablespoon flat-leaf parsley; 2 tablespoon extra virgin olive oil; salt and pepper to taste; 250 g Spaghetti

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
2
Calories
603 kcal
Course
Main Course
Cuisine
Italian

Artichokes with Spaghetti

Elizabeth Reed

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Artichokes cooked with spaghetti chilli, garlic and parsley

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Ingredients

Servings

6 artichoke hearts
2 garlic cloves crushed
1 red chilli small, finely sliced
2 tablespoon flat-leaf parsley finely chopped
2 tablespoon extra virgin olive oil
salt and pepper to taste
250 g Spaghetti cooked

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Instructions

Heat up some olive oil in a pan on medium heat and once it’s heated add your artichokes. Fry on both sides for a few minutes ensuring they do not burn.
Add your garlic and chilli and give everything a good toss and stir. Season accordingly with salt and pepper.
Add the spaghetti and toss everything together. If the mixture becomes a little dry add some more olive oil and a little pasta water to loosen it up a little.
Plate the spaghetti with the artichokes and garnish with freshly chopped parsley.

Notes

This recipe comes courtesy of the little Italian lady who lived next door to me when I first moved out of home in Melbourne. She would fry up artichoke hearts (stem included) in a little olive oil with garlic and toss through just cooked spaghetti. It was her comfort food. I’ve added a few extras to give the dish a little lift.