Ingredients
1/4 c. olive oil
6 clove garlic
1 red chili
kosher salt
2 tbsp. fresh lemon juice
1 tbsp. fresh thyme
Method
Sources
📖
Recipe1M+
dataset
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Controlled pour dispenser — drizzle olive oil without glugging
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Small hot dried chili — salsa, chili oil, toasting, stir-fries
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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cook the pasta according to package directions. drain the pasta and return it to the pot. meanwhile, heat the oil in a large skillet over medium-low heat. add the garlic and cook, stirring occasionally, until beginning to turn golden brown, 3 to 4 minutes. add the chili and cook, stirring, until the garlic is golden brown and the chili is just tender, 1 minute more. using a slotted spoon, transfer the toasted garlic and chili to a bowl, leaving the oil in the skillet. increase the heat to medium-high. season the artichokes with 1/4 tsp salt and cook, cut-side down, until golden brown. stir in the lemon juice and thyme. toss the pasta with the artichokes, garlic and chili.