Ingredients:

1/2 Lb. Spaghetti pasta 

6 Oz. ready artichokes in brine, drained

2 slices prosciutto 

4 tbsp pan toasted breadcrumbs

2 garlic cloves finely chopped 

1 tbsp lemon juice

6 oz Extra Virgin Olive oil

Pinch of chili flakes

Salt and freshly ground pepper

Grated Parmesan cheese (optional)

Baby arugula leaves to garnish (optional)

Steps:

Preheat oven to 350 °F.

On greased sheet tray, lay the prosciutto slices and cook for about 4 minutes or until crispy.

Cook the pasta just short al dente, drain.

Meantime, in a large frying pan, heat up the olive oil, add the chopped garlic and sauté stirring frequently.

Once the garlic is softened and fragrant, add the lemon juice, chili flakes, artichokes, 1/4 cup of cooking pasta water and season well with salt and pepper.

Add drained pasta, toasted breadcrumbs, parmesan cheese, stir until well coated and if needed add cooking pasta water, heat through briefly, stir through baby arugula.

Garnish with chopped prosciutto and a drizzle of Extra Virgin Olive Oil.