Tomato and Artichoke Spaghetti

Name: Tomato and Artichoke Spaghetti
Yield: 1
Ingredients: 4 artichokes hearts; 100 g of spaghetti; 2 cloves of garlic, minced; 1/4 cup of olive oil; 1 tomato, peeled and seeded, diced; 1/4 cup of parsley leaves; 1/4 cup of chopped fresh herbs; Salt and black pepper to taste; To serve with; 2 tablespoons of olive oil; For garnish; Fresh thyme

1
4 artichokes hearts
2
100 g of spaghetti
3
2 cloves of garlic, minced
4
1/4 cup of olive oil
5
1 tomato, peeled and seeded, diced
6
1/4 cup of parsley leaves
7
1/4 cup of chopped fresh herbs
8
Salt and black pepper to taste
9
To serve with
10
2 tablespoons of olive oil
11
For garnish
12
Fresh thyme

Ingredients

1
4 artichokes hearts
2
100 g of spaghetti
3
2 cloves of garlic, minced
4
1/4 cup of olive oil
5
1 tomato, peeled and seeded, diced
6
1/4 cup of parsley leaves
7
1/4 cup of chopped fresh herbs
8
Salt and black pepper to taste
9
To serve with
10
2 tablespoons of olive oil
11
For garnish
12
Fresh thyme

Directions

1
Wash the artichoke hearts and remove the outer, tougher leaves
2
Cut them in half and cook them in boiling water for 20 minutes or until tender
3
Drain and reserve
4
In a large pot, bring 2 liters of salted water to a boil and cook the spaghetti for 9 minutes or until al dente
5
While the spaghetti is cooking, heat 1/4 cup of olive oil in a medium skillet over medium heat
6
Add the minced garlic and cook for 1 minute
7
Add the artichoke hearts, tomato, parsley leaves, and fresh herbs to the skillet
8
Cook, stirring occasionally, for 3 minutes or until heated through
9
Season with salt and black pepper to taste
10
Drain the spaghetti and combine it with the sauce
11
Serve hot, drizzling with olive oil if desired
12
Garnish with fresh thyme.