Lemon Spaghetti with Roasted Artichokes

1. Roast the Artichokes

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Toss the artichoke hearts with olive oil, kosher salt, and black pepper, then spread them out evenly on the sheet. Roast for 20 minutes, flip, and continue roasting for another 10 minutes until golden.

2. Cook the Spaghetti

Fill a large pot with water, add a pinch of salt, and bring it to a boil. Add the spaghetti and cook for about 10 minutes until al dente. Save a quarter cup of pasta water before draining.

3. Prepare Lemon-Parmesan Sauce

In a serving dish, combine the zest of one large lemon with finely grated Parmesan, a bit of salt, and pepper. In the same dish, whisk together the lemon juice and olive oil with the cheese and zest mixture.

4. Combine Pasta with Sauce

Toss the cooked spaghetti in the lemon-cheese mixture, adding two tablespoons of the reserved pasta water. Introduce a tablespoon of unsalted butter and torn basil leaves, and add more pasta water if needed to achieve the desired sauce consistency.

5. Serve with Roasted Artichokes

Plate the lemon spaghetti and top each serving with roasted artichokes. Garnish with a twist of black pepper and fresh basil leaves.