Pasta dishes are just always delicious!
Cut stems and leaf crowns of artichoke hearts into small pieces. Shorten leaf tips with scissors. Make artichoke hearts and lemon slices in enough salted water for 50 min.
Peel off leaves (and perhaps offer as an additional entrée with a garlic marinade). Remove the “hay” from artichoke bottoms and cut into quarters.
Peel and finely dice onions. Sauté in the oil together with finely chopped olives. Add the artichoke quarters and keep warm.
Make spaghetti al dente, drain in a colander. Rinse and chop the kitchen herbs.
Mix spaghetti, artichoke hearts and kitchen herbs. Season with salt and pepper. Sprinkle with grated Parmesan cheese to eat.
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