INGREDIENTS (2 servings)
200 g linguine / 1 pack go chargrilled artichokes / 2 cloves of garlic / 1 red chili / 1 lemon / 60 g pine nuts / big handful of rocket / olive oil / salt and pepper
Cook the linguine in a saucepan of salted boiling water. While the pasta is cooking, heat the oil of the artichokes in a pan, stir in the chopped garlic and chili, and fry for 1 minute. Tip in the artichokes, roughly chopped, and the lemon zest. Stir everything and let cook for a minute, then push everything to one side of the pan. Scatter the pine nuts onto the clean side, toast them, then miix with the other ingredients, adding a glass of the cooking water. Drain the pasta and drop it into the artichokes pan. Squeeze over the lemon juice, add the rocket and a splash of oil. Season with black pepper and serve.