Ingredients

1 9-ounce package frozen artichoke hearts, defrosted and each sliced lengthwise into 2 to 3 pieces
1 large clove garlic, pressed or finely minced
Pinch of red pepper flakes, or to taste
1/4 cup chopped fresh parsley leaves
1/4 cup extra virgin olive oil and more as needed
Juice of 1/2 lemon (about 2 tablespoons)
Freshly ground black pepper
1 tablespoon kosher salt, plus extra for seasoning
1/2 pound dry bow ties
1 small red bell pepper, stem and seeds removed and thinly sliced lengthwise (about 1 cup)
1/2 cup Gaeta or Calamata olives, pitted and cut in half

Directions

In a small non-aluminum bowl, combine the artichoke hearts with the garlic, red pepper flakes, parsley, olive oil and lemon juice. Season with pepper and salt to taste. Stir to combine. Cover and allow to stand at room temperature for several hours or overnight.

Bring a large pot of water to a rolling boil over high heat. Add the tablespoon of salt and bow ties. Cook, stirring occasionally, until the pasta is tender but firm, al dente, seven to 10 minutes. Drain in a colander and allow to stand until lukewarm.

Place the pasta in a large mixing bowl. Add the marinated artichoke hearts, sliced red pepper and olives. Toss well to combine. Add salt and more olive oil to taste. Stir well before serving. Serve at room temperature. Serves 4.