Ingredients

The following ingredients have 4 Servings
  • 220 gram spaghetti
  • 8 to 10 artichoke hearts, we've used canned ones
  • 85 gram butter
  • 1 shallot
  • 1 clove of garlic
  • 4 teaspoons capers
  • 5 tablespoons lemon juice
  • small handful of fresh basil leaves
  • Olive oil
  • Salt and pepper to taste

Instruction

  • You will need the following cooking equipment:: Medium-sized saucepan, Large pan, Chef's knife + cutting board, Bowl
  • FILL the large pan with water, add a few pinches of salt. Cook the spaghetti according to the package. Meanwhile, prepare the ingredients for the sauce.
  • CHOP up a small handful of basil leaves and a clove of garlic set aside. If you've bought canned artichoke hearts, drain water from the can. FINELY dice the shallot. Lemon butter pasta with artichokes
  • In a medium-sized saucepan, heat two tablespoons of olive oil over medium-high heat. Halve each artichoke heart, add to pan and cover. Cook the artichoke hearts until lightly browned. 
  • REMOVE the artichoke hearts from the pan and transfer them to the bowl. RE-USE the same saucepan, heat 85 gram of butter over medium-high heat.
  • When the butter has melted, add diced shallots, 4 teaspoons of capers (more if you like the dish saltier), freshly ground pepper and salt. Cook until the shallots are nicely translucent.
  • Add 5 tablespoons of lemon juice and chopped basil leaves. Cook until a nice sauce develops. Add artichoke hearts, let them heat up. POUR the sauce over the spaghetti, toss to evenly coat the spaghetti with the lemon butter sauce.
  • Taste, and add additional capers, lemon juice or butter if desired.