Bring a large pot of salted water to a rolling boil over high heat. Add linguine and cook according to the package directions—typically around 8-10 minutes—until al dente. Before draining, reserve 1 cup of the pasta water. Drain the linguine and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the minced shallot and sauté for 3-4 minutes until softened and translucent.

Incorporate 2 minced garlic cloves, along with a pinch of salt, black pepper, dried thyme, oregano, and red pepper flakes into the skillet. Sauté for another 2-3 minutes until fragrant.

Add the quartered and chopped artichokes to the skillet, stirring well to combine. Continue to sauté for about 5-6 minutes until the artichokes are golden brown and heated through.

Add the freshly cooked linguine along with ¼ cup of the reserved pasta water to the artichoke mixture in the skillet. Toss everything together and gradually stir in ½ cup of heavy cream.

Plate your Herby Artichoke Pasta with a sprinkle of grated Parmesan cheese and a few sprigs of fresh thyme.