Italian Artichoke Pasta | Lemon Parmesan Penne

Drain the artichokes and cut them into quarters. Finely grate the zest of the organic lemon and squeeze its juice. Finely chop the parsley and fresh garlic.

Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the garlic and a pinch of chili flakes, then sauté for 1 minute until fragrant.

Add the artichokes to the skillet, season with salt and black pepper, and sauté for 5–6 minutes until nicely browned and caramelized.