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1
Preheat the oven to 375F
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2
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
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3
Mix well and set aside while preparing the artichokes.
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4
Snap outer leaves from an artichoke.
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5
Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
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6
Cut the heart in half and scrape out the choke with a spoon.
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7
Cut each piece in half again.
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8
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
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9
When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
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10
Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
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11
Remove from the oven and let cool in the cooking liquid.
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12
Cook fettuccine according to package directions.
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13
While pasta is cooking, heat olive oil in a large skillet over medium heat.
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14
Add garlic.
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15
When garlic is golden, add the oregano and broth.
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16
Bring to a simmer, stir in the spinach to wilt.
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17
Add the artichokes.
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18
Drain the pasta and place in a serving bowl.
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19
Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
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20
Sprinkle with Parmesan and serve.
