This is something you can make in about 12 minutes. Very simple and quick.

Ingredients:

1 can (14 ounces) water packed artichoke bottoms Note: artichoke bottoms are different from artichoke hearts

3 cloves garlic, minced

3 TBS olive oil

2 TBS fresh lemon juice

1 cup Italian parsley

1/4 cup chopped pistachios

16 ounces spaghetti

salt and pepper to taste

Directions:

Place the artichoke bottoms and garlic in a food processor. With the machine running, add the olive oil and lemon juice, and process until smooth. Add parsley and process until incorporated. Add pistachios and pulse to combine. Thin with a couple of tablespoons of water, to achieve a thick but soft consistency.

Cook pasta per package directions. Toss pasta with pesto and serve immediately.