This simple pasta supper of grilled or marinated artichokes from a jar with masses of grassy flat leaf parsley and pitted green olives, with a lemon and olive oil dressing and flakes of Parmesan, is a feast of textures and flavours. It adapts easily for fewer or more servings and is one of my favourite no-fuss Monday night suppers.
Serves 4-6
Prep 15 min
Cook 15 min
Method
Cook the linguine in boiling water until al dente with 1 tsp salt. Meanwhile, halve the artichoke hearts. Finely chop the parsley leaves. When the pasta is cooked, drain it and return to the pan. Add the olives, artichoke hearts, parsley and juice from 1½ lemons. Stir in 6 tbsp olive oil. Season lightly with salt and