| 1 box | PLUS® Thin Spaghetti |
| 1 jar | BARILLA® Marinara Sauce |
| 7 | fresh artichokes (may substitute 2 packages, 9 ounces each, frozen artichoke hearts) |
| 1 tablespoon | lemon juice |
| 1/3 cup | extra virgin olive oil |
| 2 cloves | garlic, chopped |
| 1 pound | sea bass fillet, skinned and cut into 1/2 inch cubes |
| to taste | salt |
| to taste | freshly ground black pepper |
| 2 tablespoons | Italian flat-leaf parsley, chopped |
BRING a large pot of water to a boil.
CLEAN artichokes by slicing 1/4 inch fromt he top and bottom. Remove all of the tough outer leaves, leaving 1/4 of the artichoke remainin.
CUT each artichoke in half lengthwise and remove the choke. Cut into thin slices and soak artichokes in a bowl of water with lemon juice to prevent from turning brown. Set aside.
HEAT olive oil in a large skillet over medium heat. Add garlic and saute for 1-2 minutes.
DRAIN artichokes well; add to skillet and saute an additional 3-5 minutes or until slightly tender. Remove garlic.
ADD sea bass to skillet and continue cooking under tender, 2-3 minutes. Add sauce and heat through.
COOK pasta according to package directions. Drain and toss with sauce mixture.
TRANSFER to a serving platter or bowl. Sprinkle with chopped parsley and serve.