Spaghetti with Artichokes
1 lb. spaghetti
kosher salt & pepper
1/3 c. pine nuts
3-4 oz. thinly sliced Genoa salami, sliced into thin strips and separated with your fingers (they tend to stick together)
6 T. plus 1 t. extra-virgin olive oil, divided
3 T. finely minced garlic, divided
1/4 t. red pepper flakes
1 lb. frozen, quartered artichoke hearts, thawed and drained well
3 T. lemon juice
1/3 c. minced fresh parsley
Bring about 4 quarts of water to a boil in a large pot. Add about 1 T. of kosher salt and spaghetti. Cook, stirring occasionally until the pasta is al dente (according to package directions), drain, reserving about 1/2 c. of the starchy pasta cooking water. Return the pasta to the pot and set aside while preparing the remaining ingredients.
Meanwhile, heat a large nonstick skillet over medium heat, add pine nuts and toast, watching them carefully as they can burn extremely easy. When lightly toasted, remove pine nuts from skillet and set aside. Return pan to heat, add 1 t. oil and salami. Cook stirring often, separating the strips, until the salami is crisp and browned, about 5 minutes. Remove to a paper towel-lined plate. Pour out the rendered fat from the skillet and wipe out with paper towels.
Return the skillet to the burner, reduce the heat to medium-low. Add 3 T. oil, 2 1/2 T. of the minced garlic and a pinch of salt. Cook, stirring frequently until the garlic is sticky and straw-colored, about 10 minutes. Scrape the garlic and oil into a small bowl. Return the skillet to the burner and increase the heat to high. Add 1 T. oil, the thawed artichokes and 1/4 t. kosher salt. Cook, stirring occasionally, until the artichokes are well browned (adjusting the heat as necessary) about 6 minutes.
To the drained pasta, add the browned artichokes, cooked garlic and oil, remaining 1/2 T. raw garlic, remaining 2 T. olive oil, red pepper flakes, lemon juice, parsley, salami and pine nuts. Add in the reserved pasta cooking water as necessary if the dish is lacking moisture. Adjust seasoning with salt & pepper.