Lemon and Thyme Artichoke Tagliatelle with Butter Sauce | 20-Minute Italian Pasta

Bring a large pot of plenty of water to a boil, then add fine salt. Once at a rolling boil, add the dry tagliatelle pasta and cook for 1-2 minutes less than indicated on the package, keeping it firm and al dente. Before draining, scoop out at least 1.5-2 dl of the cooking water.

While the pasta is cooking, prepare the vegetables: drain the artichokes and cut them into quarters, thinly slice the garlic, strip the fresh thyme leaves from the stems, finely zest the organic lemon, and squeeze out its juice.

In a wide pan, heat the extra virgin olive oil and half of the butter over medium heat. Add the sliced garlic and thyme, then sauté for about 1 minute until fragrant (be careful not to burn it). Add the prepared artichoke pieces to the pan and sauté for 3-4 minutes until lightly golden brown.