This was a quick one. And good thing, too, because the school year is underway and we've got after school activities, homework, and playing to be done in the afternoon!
1 can artichoke hearts (not marinated), drained and rinsed
4 cloves garlic, finely chopped
1/2 tablespoon olive oil
pinch red pepper flakes
salt and pepper, to taste
juice of half a lemon
6 tablespoons dry white wine
2 tablespoons chopped fresh basil
3/4 cup freshly grated Parmesan cheese
1 tablespoon butter
about half a box of thin spaghetti
Cook pasta in salted water. Meanwhile, saute artichokes in about 1/2 tablespoon olive oil. Add chopped garlic, red pepper flakes, salt and pepper, lemon juice and let it cook for about 5 minutes. Add wine, deglazing the pan with the liquid, and allow to simmer until the pasta is ready. Drain the pasta, reserving 1/2 cup of the cooking liquid. Add the pasta directly to the pan containing the artichokes and add 1/2 the Parmesan cheese and the butter. Stir together and add basil. Add remaining cheese to individual servings.