Garlic-Oil and Artichoke Pasta

I have been the busiest of bees.  Meaning, I haven't had the time to cook a real meal in awhile (thank goodness for Trader Joe's).  Tonight, I tried another one of my hospital magazine recipes.  Jouir.

Garlic-Oil and Artichoke Pasta

Pasta (I chose thin spaghetti)

Olive oil

1 large clove garlic, chopped

2 tablespoons fresh lemon juice

Thyme

Basil, sliced or chopped

Frozen artichoke hearts, thawed and patted dry

1) Thinly coat the bottom of a skillet with oil.  Toast the garlic in the oil, and remove with a slotted spoon to a bowl.  Increase the heat to medium-high.

2) Season the artichokes with kosher salt.  Cook, cut side down, until golden-brown.

3) Stir in lemon juice and about 1 tablespoon thyme.  Toss with the pasta and garlic.  Top with fresh basil and serve.

Très délicieux. This would be great tossed with other veggies too!