Spaghetti with Artichokes & Lemon-Thyme Garlic Oil

Name: Spaghetti with Artichokes Lemon-Thyme Garlic Oil
Prep time: 20 min
Total time: 25 min
Yield: 6
Ingredients: 1 lb. spaghetti; 1/4 c. olive oil; 6 clove garlic; 1 red chili; 1 package frozen artichoke hearts; kosher salt; 2 tbsp. fresh lemon juice; 1 tbsp. fresh thyme

By Woman's Day Kitchen Published: Jan 21, 2015

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Yields:

Prep Time:

20 mins

Total Time:

25 mins

Cal/Serv:

403

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If you can't find frozen artichoke hearts, canned will work as well. Be sure to drain them and pat them dry before using to avoid adding excess liquid to the dish.

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Directions

1. Step 1Cook the pasta according to package directions. Drain the pasta and return it to the pot.
2. Step 2Meanwhile, 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. Add the chili and cook, stirring, until the garlic is golden brown and the chili is just tender, 1 minute more.
3. Step 3Using a slotted spoon, transfer the toasted garlic and chili to a bowl, leaving the oil in the skillet.
4. Step 4Increase the heat to medium-high. Season the artichokes with ¼ tsp salt and cook, cut-side down, until golden brown. Stir in the lemon juice and thyme. Toss the pasta with the artichokes, garlic and chili.