Papparedelle Crab Artichokes & Mint

SHOP (8 servings)
Pappardelle Pasta (12 oz.)
Artichoke Hearts (about 16 oz. in water)
Extra Virgin Olive Oil (1/2 cup)
Red Pepper Flakes (1-2 teaspoons to taste)
Fresh Dungeness Crab Meat or Pasteurized (1 pound)
Fresh Mint Leaves (1 small bunch)
Lemon (1 large for juice and zest plus 1 for lemon wedge garnish)
Butter (1/2 cube)
Parmigiano-Reggiano ( 1 cup Freshly grated)

PREP (30 minutes)
Finely mince half of the Mint leaves
Juice and zest the Lemon
Drain Artichokes, Cut into quarters, remove tough parts or use tender baby chokes but
Melt Butter and Oil in large sauce pan
Add Artichokes, Pepper flakes and Crab Meat
Add Lemon juice, zest, minced Mint and sauté 
Stir until all flavors combine, keep warm do not brown

ACTION (10 minutes)
Bring large pot of water to boil then add salt
Drop pasta into water and cook per package directions
Spread cooked pasta onto large serving platter
Top evenly with the Crab and Artichoke mixture
Garnish with zesting Lemon on top
Sprinkle minced Mint Leaves and freshly grated Parmagiano-Reggiano Cheese
Garnish with whole Mint leaves and Lemon wedges