Pasta with Artichokes

Clean and slice the artichokes, then soak them in water with lemon to prevent browning.

Bring a pot of salted water to the boil and cook the spaghetti according to the package instructions.

Meanwhile, heat the extra virgin olive oil in a pan and sauté the garlic clove.

Add the drained artichokes and a splash of water, then cook until tender.

Drain the pasta, reserving some of the cooking water.

Combine the pasta with the artichokes in the pan, adding some cooking water to blend.

Turn off the heat, add the grated Parmigiano Reggiano and chopped fresh parsley.

Season with salt and black pepper to taste and serve immediately.