3 tablespoons plus 2 teaspoons extra-virgin olive oil,

divided

6 garlic cloves (5 minced, 1 minced to paste)

½ teaspoon table salt, divided, plus salt for cooking

pasta

⅛ teaspoon red pepper flakes

9 ounces frozen artichoke hearts, thawed and patted dry

6 ounces spaghetti

2 tablespoons minced fresh parsley

1 teaspoon lemon juice, plus lemon wedges for

serving

1 Cook 2 tablespoons oil, minced garlic, ¼ teaspoon salt,

and pepper flakes in 10- or 12-inch nonstick skillet over

low heat, stirring often, until garlic foams and is sticky and

straw-colored, about 10 minutes. Transfer to bowl and stir

in garlic paste and 1 tablespoon oil; set aside.

2 Heat remaining 2 teaspoons oil in now-empty skillet

over medium-high heat until shimmering. Add artichokes

and remaining ¼ teaspoon salt and cook until artichokes

are softened and lightly browned, 4 to 6 minutes. Remove

from heat and cover to keep warm.

3 Meanwhile, bring 2 quarts water to boil in large pot. Add

pasta and 1½ teaspoons salt and cook, stirring often, until

al dente. Reserve ½ cup cooking water, then drain pasta

and return it to pot.

4 Add 1 tablespoon reserved cooking water to garlic

mixture and stir to loosen. Off heat, add garlic mixture,

artichokes, parsley, and lemon juice to pot with pasta

and toss to combine. Adjust consistency with remaining

reserved cooking water as needed. Season with salt and

pepper to taste. Serve with lemon wedges.