INGREDIENTS
2 cans
Artichoke hearts
2
Garlic cloves
2 tbsp
Parsley
1 cup
Reserved pasta liquid
1 lb
Spaghetti
1
Cyprus flake sea salt
1
Salt and pepper
2 tbsp
Meyer lemon olive oil plus extra to drizzle on top
1
Olive oil, Extra virgin
1 cup
Italian flavored breadcrumbs
1
Parmigiano reggiano, Grated