Serves 4 Prep Time: 10 min Cook Time: 20 min
2 jars Grilled Artichokes (Try our Grilled Artichokes)
Zest and juice of 1 lemon
6 tbsp. extra-virgin olive oil (Try our EVOO)
Kosher salt and freshly ground black pepper, to taste
1⁄2 lb. spaghetti (Try our Mancini Spaghetti)
4 tbsp. unsalted butter (Try our Butter of Parma)
1⁄4 tsp. crushed red chile flakes (Try our Calabrian Crushed Peppers)
4 cloves garlic, minced
2⁄3 cup freshly grated Parmesan (Try our Parmesan)
2 tbsp. minced fresh parsley
Heat a pan over medium-high heat. Place artichokes cut side down on grill pan and cook until tender, 2 minutes per side. Place grilled artichokes in a bowl and cover with plastic wrap; set aside.
Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, 6-7 minutes. Drain pasta, reserving 1 cup pasta water; set aside.
Heat remaining oil and 3 tbsp. butter in a 12″ skillet over medium heat; add pepper flakes and garlic and cook, stirring, until garlic is soft, 4-5 minutes. Add remaining lemon juice along with zest, cooked pasta, and ½ cup Parmesan and toss together, adding reserved pasta water as needed to create a smooth sauce. Stir in remaining butter and parsley and season with salt and pepper.
To serve, divide pasta evenly between four bowls and top with artichokes; garnish with Parmesan and parsley. Buon Appetito!