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    Monday, November 02, 2015

    Artichoke, chilli and lemon spaghetti Recipe

      Artichoke, chilli and lemon spaghetti Recipe

        2 medium lemons
        375g dried thin spaghetti pasta
        50g butter
        4 slices white bread, crusts removed, finely chopped
        3 garlic cloves, crushed
        1 medium brown onion, finely chopped
        2 long red chillies, deseeded, thinly sliced
        2 x 400g cans artichoke hearts, drained, quartered
        1/4 cup finely chopped fresh flat-leaf parsley leaves

    Artichoke, chilli and lemon spaghetti Recipe

        Step 1

        Finely grate rind from 1 lemon. Juice lemons. Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain, reserving 1/3 cup liquid. Return pasta to pan.
        Step 2

        Meanwhile, melt half the butter in a frying pan over medium-high heat. Add bread and garlic. Cook, stirring, for 3 to 4 minutes or until golden. Transfer to a bowl.
        Step 3

        Melt remaining butter in frying pan. Add onion and chilli. Cook, stirring, for 3 minutes or until softened. Add to pasta. Add lemon rind, lemon juice, reserved liquid, artichoke, parsley and half the bread mixture. Toss to combine. Top with remaining bread mixture. Serve.

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    Item Reviewed: Artichoke, chilli and lemon spaghetti Recipe Rating: 5 Reviewed By: Mrs. Chef
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