Spaghetti with Artichoke and Capers

Name: Spaghetti with Artichoke and Capers
Yield: 4
Ingredients: 1.5 liters of water; 400g spaghetti; 20 artichoke hearts in chunks; 2 tablespoons lemon juice; 1 onion; 2 tablespoons olive oil; 2 cloves garlic; 1 tablespoon white wine; 4 tablespoons butter; 1 cup grated Parmesan cheese; 3 tablespoons capers; Salt and black pepper to taste

1
1.5 liters of water
2
400g spaghetti
3
20 artichoke hearts in chunks
4
2 tablespoons lemon juice
5
1 onion
6
2 tablespoons olive oil
7
2 cloves garlic
8
1 tablespoon white wine
9
4 tablespoons butter
10
1 cup grated Parmesan cheese
11
3 tablespoons capers
12
Salt and black pepper to taste

Ingredients

1
1.5 liters of water
2
400g spaghetti
3
20 artichoke hearts in chunks
4
2 tablespoons lemon juice
5
1 onion
6
2 tablespoons olive oil
7
2 cloves garlic
8
1 tablespoon white wine
9
4 tablespoons butter
10
1 cup grated Parmesan cheese
11
3 tablespoons capers
12
Salt and black pepper to taste

Directions

1
Step 1
2
Cook the spaghetti in boiling water with a pinch of salt for 7 minutes (or until al dente)
3
Drain the spaghetti and reserve
4
In a skillet, sauté the onion and garlic in olive oil
5
Add the artichoke hearts, lemon juice, and season to taste, cooking for about 3 minutes
6
Step 2
7
Add the white wine and reduce by cooking for about 5 minutes
8
Combine the capers, Parmesan cheese, and butter; mix well
9
Finally, add the spaghetti to the skillet and cook lightly
10
Serve immediately with a sprinkle of parsley on top.