The trick to artichoke hearts and spaghetti is three fold.
- you need brass extruded spaghetti. Not Teflon. If you hunt around you can find it for $3 instead of $8 a pound.
- you want grilled artichoke hearts. These cost more. But no other will due.
- this isn’t a marinara. You gotta do the whole toss in the pan with some of the pasta water to finish cooking it.
Bonus: red pepper flakes. If you don’t add them you messed up
Butter, spaghetti, red pepper flakes, artichoke hearts, parmesan, pasta water. That’s it. That’s the whole thing. Well, that’s the whole thing if you properly salt your pasta water.
Make sure to add the parm both to the pan stage and a little for garnish.
It’s got flavor. It’s got texture.
If it’s in the budget add some lemon juice and Italian parsley.
Cost per person: $3.82
I’ve never heard it said, but I would have to assume that they’re going to acquired taste. They’ve got a great toothiness to them, but the flavor can be a little bit bland to a little bit acidic and it may turn off some people. I mentioned that lemon juice thing. It can make a lot of difference if you’re not accustomed to them.