Categories: Complete Meals
Ingredients
- 1 lb of pasta
- 1/4 cup of olive oil
- 6 cloves of garlic, thinly sliced
- 1 red chili OR 1/4 - 1/2 teaspoon of crushed red pepper flakes
- 9 oz of frozen artichoke hearts (thaw before use)
- 1/4 tsp of salt
- 2 Tbsp of lemon juice
- 1 Tbsp of fresh Thyme
Directions
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Cook the pasta according to the package directions.
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Drain pasta and return to pot.
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Meanwhile, heat the oil in a large skillet over medium – low heat. Add the garlic and cook, stirring occasionally, until beginning to turn golden brown, 3 to 4 minutes.
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Add the chili and cook, stirring until the garlic is golden brown and the chili is tender, 1 minute or more.
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Using a slotted spoon, transfer garlic and chili to a bowl, leaving the oil in the skillet. Increase the heat to medium – high.
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Thaw and pat dry the frozen artichoke hearts.
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Season artichoke hearts with the salt.
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Cook the artichoke hearts cut – side down, until golden brown.
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Stir in the lemon juice and thyme.
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Toss the pasta with the artichoke hearts, chili, and garlic. Serve.