Home Cooking Column - By Barbara Collins

This pasta dish couldn’t be easier. The secret is to buy a jar of really good artichokes from a deli or the gourmet section of the supermarket. It’s a good idea to grow your own parsley and thyme. They’re really easy to keep and it’s much cheaper.

You could just use parsley at a pinch, but some herbs are essential. Chives would also work.

Ingredients

• 110g/4oz artichokes, marinated in oil
• 1 clove garlic, peeled and crushed
• 1 tbsp finely chopped parsley
• 1 tbsp finely chopped thyme, leaves only
• 450g/1lb linguine pasta, cooked
• ½ lemon, juice only
• parmesan shavings, to serve

  Method

  Pour the artichokes, with their oil into a pan and mash them down with a fork.

  Add the garlic, parsley and thyme and heat through for a couple of minutes and then pour over the warm pasta.

  Add the lemon juice and toss thoroughly.

  Serve in bowls topped with shavings of parmesan cheese.

  Tip

  Try a local cheese instead of Parmesan. I like Lavistown.

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