Ingredients

serves 4

• 1 lb. (about 10) baby artichokes with stems, trimmed and halved lengthwise, tough outer leaves discarded

• Zest and juice of 1 lemon

• 6 tbsp. extra-virgin olive oil

• Kosher salt and freshly ground black pepper, to taste

• ¹⁄₂ lb. spaghetti

• 4 tbsp. unsalted butter

• ¹⁄₄ tsp. crushed red chile flakes

• 4 cloves garlic, minced

• ²⁄₃ cup freshly grated Parmesan

• 2 tbsp. minced fresh parsley

Instructions

1. Put artichokes, 2 tbsp. lemon juice, and 6 cups water in a 4-quart saucepan. Boil, reduce heat, and simmer until crisp-tender, about 5 minutes.

2. Drain artichokes; transfer to a medium bowl; toss with 4 tbsp. oil and salt and pepper.

3. Heat a 12″ grill pan over high heat. Place artichokes cut side down on grill pan and cook until tender, 6 minutes per side. Return grilled artichokes to the bowl and cover with plastic wrap; set aside.

4. 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.

5. Heat remaining oil and 3 tbsp. butter in a 12″ skillet over medium heat; add chile 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.

6. To serve, divide pasta evenly between four bowls and top with artichokes; garnish with Parmesan and parsley.