Lemon Spaghetti With Roasted Artichokes

If you are lifting the pasta out of the water with tongs (or a spaghetti spoon) there is no need to “reserve” a cup of pasta water on the side where it gets cold. You have all the boiling hot pasta water you need, right in the pot. This is how most Italians make pasta; colanders are rarely used.

This was easy and delicious. The only thing we changed was to make the artichoke hearts in the air fryer and added toasted garlic breadcrumbs. Will definitely make again.

I’m thinking toasted pine nuts would be a yummy addition to this.

Not all lemons are created equal. If you have strong acidic lemons, you might want to cut by half. If you're using Meyer lemons, you might even want to increase the amount of juice and zest.

Loved this recipe! I didn't have basil, but put the pasta over a bed of arugula which tasted great. I grilled the artichokes in a cast iron pan (don't like using the oven in the summer), and threw in some garbanzo beans for protein. Success!

Forgot to mention that the photo shows a very small amount of pasta with a large number of artichokes. That's not how the recipe comes out. The pasta is very dominant in reality, which is still incredibly tasty, but people should be aware of this.

If combining the pasta water with Parmigiano or pecorino, the water should be not at boiling, or near boiling. This causes the cheese to seize up.

I had some carrot greens that needed eating, so I took the lemon and parm and turned them into a quick pesto (with a bit of garlic and some pecans). Roasted the artichokes (possibly my last time turning on our big, hot oven for the summer), mixed everything up, died and went to heaven. How have I waited this many years to put roasted artichokes on my pasta? All these years of my life, wasted! Can't wait to try this again as written, but might try grilling the chokes because summer.

Made this last night. It's a winner. Super easy and lots of flavor. Since we have a lot of herbs in the garden, I threw in some lemon thyme, tarragon, and oregano.

This recipe was easy and fabulous. I loved the tip from the notes about the pasta water and it worked like dream. I thought I’d add asparagus but couldn’t find any in market . I bought a mixture of local Lion’s Maine and oyster mushroom. Roasted them w oil and salt separate from the artichokes for 5-7 min.checking and moving them. It was so elegant and added that umami depth of flavor also threw in some caperers. I love the notes you guys, I get such good tips.

Loved it. Indeed, a keeper. We added 1/2 lb of shrimp that had been sautéed in olive oil with one clove of garlic and found it to be a nice complement.

This was a big hit and definitely will go into our regular rotation. Made as directed and added parsley along with the basil, and topped it with toasted garlic and Parmesan panko breadcrumbs (thanks, Missy!). Think it would be delicious with red pepper flakes for a kick, and maybe even capers for a little briny action. Will be fun to experiment with different variations!

How long and at what temp did you air fry the artichoke hearts?

Loved this dish as described. Only note is you really need to grate cheese fine, I didn't and it didn't incorportate well. Made 1/4 recipe as a side for two with some arctic char & chablis. Great meal.

Since the recipe calls for adding oil to the artichokes before roasting, I'd try draining (but not rinsing) the artichokes. That said, I've made pasta with artichokes in oil (not this recipe, just kind of winging it - added browned Italian sausage and some other things) and it was delicious. I think I pan-fried the artichokes to warm them up and added them w/ some oil to the pasta.