Lemon Artichoke Pasta

Instructions

1. Cook the pasta
   Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions, usually 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. Prepare the sauce base
   While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and diced shallot, cooking until fragrant and translucent, about 2-3 minutes. Be careful not to brown the garlic.
3. Add artichokes and lemon
   Add the quartered artichoke hearts to the skillet and cook for 2 minutes. Pour in the white wine and lemon juice, then add the lemon zest. Allow the mixture to simmer and reduce by half, about 3-4 minutes.
4. Finish the sauce
   Reduce heat to low and stir in the heavy cream. Simmer gently for 2 minutes until slightly thickened. If the sauce becomes too thick, add a splash of the reserved pasta water to adjust the consistency.
5. Combine pasta and sauce
   Add the drained pasta directly to the skillet with the sauce. Toss to coat evenly, adding a little reserved pasta water if needed to create a silky texture. Remove from heat and stir in the grated Parmesan cheese until melted.
6. Add fresh herbs
   Gently fold in the torn basil leaves, chopped parsley, and red pepper flakes if using. Season with salt and freshly ground black pepper to taste.
7. Serve
   Transfer the pasta to serving plates or a large serving bowl. Garnish with additional Parmesan cheese, a drizzle of olive oil, and a few fresh basil leaves. Serve immediately while hot.