Rice Pasta with Artichokes and Lemon

You can't go wrong with the Tinkyada brand, found in natural foods store and aisles.


1-2 lemons

1 good sized jar of artichoke hearts (people have different opinions on a proper packing: water or oil. I usually get the marinated ones and hope for the best flavor)

1 pkg rice pasta

Chili flakes

2-3 cloves garlic, smashed a bit

Olive oil


Cook the pasta according to package instructions. Rice pasta will cook a lot longer than regular wheat pasta.

Heat 1 T olive oil in a saute pan. Add a pinch of chili flakes and the garlic cloves and sauté over medium heat until the garlic is nicely browned all over and the chili flakes bleed some of their color.

Turn off the flame and allow to cool a bit. Add another tablespoon of olive oil to the pan.

When the pasta has just a couple of minutes left to cook, add the juice from one or two lemons (depending on how juicy they are. You want to have about ¼ cup of lemon juice in the pan. Add the artichoke hearts and put over a low-medium flame to heat through. Add salt and pepper and any fresh herbs to taste (fresh parsley is nice here).

Drain and rinse the pasta and transfer to a serving bowl. Pour the sauce on top and stir to incorporate. Test again for seasoning and serve.