Lemon Spaghetti with Roasted Artichokes

cooking.nytimes.com

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained

5 tablespoons extra-virgin olive oil

Kosher salt (such as Diamond Crystal) and black pepper

1 pound spaghetti

6 ounces Parmesan, very finely grated

1 large lemon, zested (about ½ heaping teaspoon) and juiced (about 3 tablespoons)

1 tablespoon unsalted butter

¼ cup torn basil leaves, plus more for garnishing

Directions at cooking.nytimes.com

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