| 1/3 cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 1 | bay leaf |
| 1 can (14 ounces) | quartered artichoke hearts, drained |
| 2 tablespoons | lemon juice |
| 1/2 teaspoon | salt |
| 1/8 teaspoon | freshly ground black pepper |
| 1 jar | BARILLA Tomato & Basil Sauce |
| 1 box (14 ounces) | BARILLA Spaghetti |
| 2 tablespoons | Italian flat-leaf parsley |
| 1/4 cup | shaved or grated Pecorino cheese |
HEAT oil in large skillet over medium heat. Add garlic and bay leaf; sauté 3 to 4 minutes or until garlic is tender, stirring occasionally.
ADD artichokes, lemon juice, salt and pepper; cook 5 minutes, stirring occasionally. Add Tomato and Basil Sauce; simmer 2 to 3 minutes or until thoroughly heated.
COOK pasta according to package directions; drain and return to pot
ADD sauce mixture to hot pasta; toss. Transfer to serving platter; sprinkle with cheese and parsley
May substitute 8 fresh artichokes for canned. Clean them; remove hearts and cut up. Place hearts in skillet with oil after garlic is tender; cover, cook with lemon juice and seasonings about 25 minutes or until tender. Occasionally add a bit of water.