Easy Skillet Artichoke Spaghetti
A simple, fast and delicious Easy Skillet Artichoke and Spaghetti Pasta recipe. Italian never tasted so good, and healthy.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 servings
- 5-6 artichokes
- 1/4 cup olive oil
- 2 cloves garlic chopped
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- hot pepper flakes to taste
- 1/4 cup water
- 3 cups cooked spaghetti
- Freshly grated Pecorino or Parmesan cheese to taste
In a large bowl squeeze the juice of a lemon. Remove the tough, outer leaves from the artichoke (should be about 4 layers of leaveor until you reach leaves that are pale yellow. Cut in half (when you cut it in half , cut out the choke using a knife it looks almost furry, actually if you get artichokes fresh enough there might not even be a choke), thinly slice the artichoke and place in the bowl of water, stem should be cut from the artichoke, leave about 2-3 inches and clean, then (trim with a knife peeling off the tough outer layer slice the stem and place in bowl, (this keeps them from turning brown). Repeat with remaining artichokes.**
In a large pan oil and garlic add drained sliced artichokes, sprinkle with oregano, salt and hot pepper flakes add water and cook almost covered, until tender and water has evaporated (taste for salt).
While artichoke slices are cooking, cook spaghetti in salted boiling water.
Add cooked Spaghetti and 1/2 ladle of pasta water to the pan, cook on medium for approximately 1 minute. Serve immediately, top with freshly grated Pecorino or Parmesan Cheese. Enjoy!
**You can also use frozen artichoke hearts.
Calories: 362kcal | Carbohydrates: 49g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 638mg | Fiber: 10g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 19.2mg | Calcium: 80mg | Iron: 3.5mg