02/05/2026
r e c i p e |
ROASTED ARTICHOKE, LEMON & ANCHOVY SPAGHETTI
Yesterdays lunch hit all the right notes…crispy edges, zesty flavor, and that umami depth from the anchovies. 🍝🍋
i n g r e d i e n t s | s e r v e s 2/4
For the artichoke hearts
1 Can artichoke hearts, drained and dried
Olive oil
Salt & black pepper
6 Garlic cloves, skin on, lightly smashed
For the pasta
300g spaghetti, cooked according to package instructions (reserve 1 cup cooking liquid)
1 Onion, thinly sliced
2 Garlic cloves, sliced
3-4 tbsp olive oil
Small bunch lemon thyme, leaves only
1/4 Cup sliced artichoke
5 Anchovy fillets, chopped
1/2 tsp red pepper flakes
Juice & zest of 1 lemon (to taste)
1/2 cup grated Parmesan (optional)
Chopped parsley, for garnish
m e t h o d
Preheat the oven to 200C.
Toss the artichokes with olive oil, salt & pepper. Transfer to an oven tray. Add the smashed garlic.
Roast for 30 minutes or until charred on the edges and the garlic is soft. Remove and set aside.
In a large pan (or pot), warm 2–3 tbsp olive oil over medium-low heat.
Add the onion and cook, while stirring, until almost caramelised.
Add the sliced artichokes and toss.
Add chopped anchovies, garlic & thyme leaves. Stir and cook for 1 minute.
Add red pepper flakes.
Transfer the roasted artichokes to the pan and squeeze the soft garlic out of the skin into the pan.
Add drained pasta to the pan.
Add lemon juice plus a splash of pasta water.
Toss well, adding pasta water as needed until glossy and coated.
Season with salt & black pepper.
Taste and adjust:
• More lemon for brightness
• More salt/pepper only if needed (anchovies add salt)
Finish with lemon zest, parsley, and a generous helping of Parmesan.
Enjoy!
M x
