Categories: Dinner, Not tried

Ingredients

• 1/2 pound cappaletti or other wide, flat pasta
• 8 ounces jarred halved artichokes
• Zest of 1 lemon
• Juice of half a lemon
• 4 tablespoons olive oil
• 1/4 cup roughly torn parsley
• 1/4 cup green olives, pitted and halved
• Parmesan to taste

Directions

1. Bring a large pot of salty water to boil. Cook the pasta until just al dente.

2. In the meantime, slice the artichokes into fat pieces and put them into a shallow serving bowl. Add the lemon zest and juice, then season with a pinch of sea salt and freshly ground pepper. Add the olive oil and parsley leaves and fold the ingredients together carefully.

3. When the pasta is cooked, drain it and add to the serving bowl. Toss with the ingredients and some grated Parmesan. Top with more shaved Parmesan and serve

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