INGREDIENTS
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For the artichokes:
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1 (13.75) can halved artichokes, drained, patted thoroughly dry
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1 tablespoon extra virgin olive oil
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salt and pepper, to taste
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1/2 teaspoon garlic powder
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For the pasta:
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3 medium zucchinis
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1 tablespoon extra virgin olive oil
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2 garlic cloves, minced
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1/4 teaspoon red pepper flakes
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pepper, to taste
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1/2 lemon, juiced
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1/4 cup grated parmesan cheese