- 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
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Kitchen equipment needed
- Medium-sized saucepan
- Large pan
- Chef’s knife + cutting board
Preparation — 10 minutes
FILL the large pan with water, add a few pinches of salt. Cook the spaghetti according to package. Meanwhile, prepare the ingredients for the sauce.
CHOP up a small handful of basil leaves and clove of garlic, set aside. If you’ve bought canned artichoke hearts, drain water from the can. FINELY dice the shallot.
Cooking the lemon butter pasta with artichokes — 15 minutes
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.