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!

Quick Artichoke Pasta 

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.