Crispy Artichoke Pasta

Preparation

1. Step 1

   Bring a large pot of water to a boil, then season generously with salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than listed on the package. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain.

2. Step 2

   While the water comes to a boil, drain the artichokes and place on a clean kitchen towel (or paper towels). Cover with another kitchen towel (or paper towels), and gently press down to remove the excess water. Give the artichokes a rough chop.

3. Step 3

   Line a plate with paper towels. Set another large pot over medium-high heat, and pour in ¼ cup oil. When the oil is hot, after 1 to 2 minutes, add one-third of the artichokes and cook, stirring occasionally, until deeply brown and crisp in most spots, 3 to 5 minutes. Using a slotted spoon, scoop out the artichokes, transfer to the lined plate and season with salt.

4. Step 4

   Adjust heat to medium, add the remaining ¼ cup oil and the remaining artichokes to the pot, along with the garlic and red pepper. Season with salt and pepper and cook, stirring occasionally, until the garlic begins to soften and everything smells very good, 2 to 3 minutes.

5. Step 5

   Add the drained pasta and 1½ cups of the pasta water and bring to a simmer, still over medium heat. (This may seem like a lot of liquid, but it will thicken when the remaining ingredients are added.) Add the butter and sprinkle in the Parmesan and continue to cook, tossing vigorously, until the cheese is melted and the sauce is creamy and clings to the pasta, 2 to 3 minutes. If the sauce looks too thick, add more pasta water, 1 to 2 tablespoons at a time. Turn off the heat and stir in the parsley. Season to taste with salt and pepper.

6. Step 6

   Divide among bowls or plates. Sprinkle the reserved crispy artichokes and more Parmesan on top before serving.