• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 lemon
  • 4 large or 8 small artichokes
  • 23 cloves garlic, finely chopped
  • 1/2 cup olive oil
  • 2 cups chicken or vegetable broth – or water and white wine
  • 1 tablespoon finely chopped flat-leaf parsley
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 pound spaghetti – with this dish, long pasta and short pasta work equally well
  • Grated Parmigiano

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  1. Fill a bowl with cold water and the juice of one lemon. Remove the tough outer leaves from the artichokes. Cut off the stem. Place the artichoke on its side and cut off the tops of the remaining leaves. Cut the artichokes in half, length-wise, use a sharp knife to remove the fuzzy choke, and cut each side into thin pieces – depending on size, this will result in 4-6 slices per half. Place the pieces in the lemon water to prevent discoloration.
  2. In a large saucepan over medium heat, sauté the garlic in the olive oil until it begins to turn gold and add the broth. Add the artichokes and simmer for 20 minutes.
  3. Bring a large pot of salted water to a boil.
  4. Add the parsley, salt and pepper to taste to the artichokes.
  5. Cook the pasta until almost al dente (about 2 minutes less than package directions), drain, and add it to the artichokes. Heat together for a minute.
  6. Serve immediately with grated Parmigiano.


in lieu of broth, you can use water, or 1 cup of white wine, or a combination of liquids.