Artichoke, Lemon & Parmesan Pasta

‘Quick dinners’ was the heading in the food magazine which was all that was needed to catch my eye. I love making meals that are quick, nutritious and taste great. This recipe fits all three and with a vote of confidence from my family saying they want to eat this again, this has to be a good thing! The globe artichoke is the only true artichoke (Jerusalem artichokes are unrelated). Artichokes may range in color from dark violet to pale green, and in size from a golf ball to a softball. Baby artichokes are a bit more tender than globe and do not need to be trimmed. Artichokes are an excellent source of vitamin C and folate. It is also a good source of magnesium and potassium. For more recipes on artichokes, click here.

Serves 2
recipe from BBC Australian Good Food

150g spaghetti
100g marinated artichoke hearts, drained and sliced
juice and rind of 1 lemon
25g (1/3 cup) grated Parmesan
small bunch of basil, shredded
1 tablespoon olive oil

Cook pasta according to packet directions. Combine remaining ingredients in a large bowl, season well and mix together. Drain pasta, reserving 2 tablespoons of liquid. Toss to combine water with all ingredients and serve.

The Culinary Chase’s Note: The only thing I added was chopped garlic. Delicious!