Creamy Artichoke and Garlic Spaghetti

I just got back from a few blissful days spent in the Basque country where my family has a house we all reunite in once or twice a year. We spent a wonderful holiday filled with a lot, a lot of food, time relaxing in the sun and some much needed catching up. Family meals have always been a pretty central part of my family life and I can't imagine not recreating that feeling with my own family one day. Sharing a love for flavourful ingredients and satisfying meals, we feasted on the classic 'melon et jambon' - slices of cantaloupe with thinly sliced Bayonne ham -, curried mussels, slowly braised lamb with garlic haricots verts, goat cheese and tomato tarts, pear clafoutis.. and I much, much more!

All to say, that lighter meals are now in order! This pasta dish has become a classic in our house. We always have canned artichokes in our pantry and they come in very handy for these kinds of dishes. I get the ones that are marinating in oil and herbs so they are nice and tasty and needed little extra preparation. This really is a light pasta meal with only a couple tablespoons of cream, and is another one of those easy pasta dishes I can make in the time it takes the pasta to cook!

Creamy Artichoke and Garlic Spaghetti
Serves 2

Spaghetti for 2
4 garlic cloves, peeled and finely sliced
4 scallions, finely sliced
1 cup of canned artichokes, drained
1/4 cup of freshly grated Parmesan, and extra to serve
2 tablespoons of whipping cream
1/2 lemon, juiced
Salt and freshly ground pepper
Extra virgin olive oil

Cook the pasta according to package instructions.

While the pasta is cooking, place a pan on medium heat and add a good drizzle of olive oil. Add the garlic slices and leave untouched for 2-3 minutes. Add the scallions and stir. Cook for another 2 minutes and add a good pinch of salt and pepper.

Coarsely chop the artichokes and add to the pan. Reduce the heat to low. Cook for another 5 minutes. Add the cream and stir. Add one tablespoon of the pasta water - the starch from the pasta in the water will help thicken the sauce. Drain the pasta and add to the pan. Stir so all the ingredients mix in with the spaghetti. Add the parmesan, a pinch of salt and pepper, the lemon juice and stir again. Serve immediately, with a drizzle of extra virgin olive oil. Enjoy!