salt and black pepper
1 pack of chargrilled artichokes, roughly chopped – save the oil from the packet
2 cloves garlic, chopped
1 red chili, chopped – remove the seeds if you don’t like it hot
zest and juice of ½ lemon
30g pine nuts
a big handful of rocket
a drizzle of olive oil
Bring a large saucepan of water to the boil. Season with salt, then drop in the linguine. Cook for I minutes less than packet instructions.
While the pasta is cooking, heat the oil from the artichokes in a frying pan over medium heat. Stir in the garlic and chili and fry for 1 minute until the garlic is lightly golden – keep watch, you don’t want the garlic to bum.
Tip in the artichokes and lemon zest and stir everything well to combine, then push everything to one side of the pan. Scatter the pine nuts onto the clean side. Toast them, then mix with the other ingredients, along with about 50ml of the pasta water. Take the pan off the heat.
Drain the pasta into a colander, then drop into the pan with the artichokes. Squeeze over the lemon juice, then add the rocket and a splash of oil. Toss the whole lot together and season with black pepper. Pile the steaming pasta onto a plate and tuck in.