Artichoke Linguine with Breadcrumbs

Bring a large pot of salted water to the boil for the linguine pasta. Meanwhile, in a small skillet, melt butter over medium heat and add the finely chopped white bread to make the breadcrumbs. Stir until golden and crispy, then set aside.

In the same pot of boiling water, cook the linguine pasta until al dente, following the package instructions. Drain and reserve some pasta water.

While the pasta is cooking, in another pan, sauté the finely chopped brown onion and garlic in a bit of butter over medium heat until soft and fragrant. Add the quartered artichoke hearts and a pinch of dried chilli flakes. Cook for about 5 minutes, stirring occasionally.

Add the cooked linguine to the pan with the artichoke mixture. If the mixture is too dry, add a splash of the reserved pasta water. Toss well to combine everything. Season with salt and pepper to taste.

Serve the linguine on plates, sprinkle with the crispy breadcrumbs, a generous amount of freshly chopped parsley, and drizzle with lemon juice for added freshness.