Tomato and Artichoke Spaghetti

1

Wash the artichoke hearts and remove any tough outer leaves

Cut them in half and cook them in boiling water for 20 minutes or until tender

Drain and set aside

2

Bring 2 liters of water to a boil with 1/2 teaspoon salt

Cook the spaghetti for 9 minutes or until al dente. Reserve

3

In a skillet, heat the olive oil over medium heat

Add the garlic and cook for 1 minute

Add the artichoke hearts, tomato, parsley, and basil

Cook, stirring occasionally, for 3 minutes or until heated through

Season with salt and black pepper to taste

4

Drain the spaghetti and combine it with the sauce

Toss well and serve with a drizzle of olive oil

Garnish with fresh thyme sprigs.