Spaghetti with Artichokes & Lemon-Thyme Garlic Oil

• 1 lb. spaghetti
• 1/4 c. olive oil
• 6 clove garlic
• 1 red chili
• 1 package frozen artichoke hearts
• kosher salt
• 2 tbsp. fresh lemon juice
• 1 tbsp. fresh thyme

1. Cook the pasta according to package directions.
2. Drain the pasta and return it to the pot.
3. Meanwhile, heat the oil in a large skillet over medium-low heat.
4. Add the garlic and cook, stirring occasionally, until beginning to turn golden brown, 3 to 4 minutes.
5. Add the chili and cook, stirring, until the garlic is golden brown and the chili is just tender, 1 minute more.
6. Using a slotted spoon, transfer the toasted garlic and chili to a bowl, leaving the oil in the skillet.
7. Increase the heat to medium-high.
8. Season the artichokes with 1/4 tsp salt and cook, cut-side down, until golden brown.
9. Stir in the lemon juice and thyme.
10. Toss the pasta with the artichokes, garlic and chili.

spaghetti, olive oil, clove garlic, red chili, kosher salt, lemon juice, thyme

Taken from www.delish.com/recipefinder/spaghetti-with-artichokes-and-lemon-thyme-garlic-oil-recipe (may not work)