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Artichoke pasta garnished with Italian parsley and with a fork holding some of the pasta with salad, fruit, and Tabasco in the background

Easy and Delicious Artichoke Pasta

Grace
Easy, quick, and delicious pasta meal that will have you coming back for more! This artichoke pasta uses few ingredients and comes together in a flash! Perfect for the artichoke lover!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4 people
Calories 509 kcal

Ingredients
  

  • 1 lb linguine or pasta of your choice
  • 12 oz jar of artichoke hearts you can use marinaded if you like
  • 5 tablespoon butter split
  • 2 tablespoon olive oil
  • 1 small lemon zested, and juice squeezed from the lemon
  • 6 cloves garlic minced
  • salt to taste
  • pepper to taste - freshly ground pepper is highly recommended!
  • 1 ts (or more!) chili flakes optional BUT gives the pasta a nice kick!
  • Italian parsley as garnish
  • Parmesan cheese as the finishing touch
  • 1 cup reserved pasta water

Instructions
 

Pasta

  • Please begin boiling your water and you can cook your pasta concurrently whilst making the artichoke sauce. PLEASE NOTE: BE SURE TO RESERVE A CUP OF STARCHY PASTA WATER JUST BEFORE DRAINING THE PASTA.

Artichoke Sauce

  • Prepping the artichokes, garlic, and lemon. To prep the artichokes, simply drain and chop into bite sized pieces then mince the garlic. To prep the lemon, zest the lemon and squeeze the juice from the lemon and set aside.
  • Heat up 3 tablespoon butter and olive oil in a large pan or skillet on med high, then add your garlic and chopped artichokes. Fry around a bit and season with some salt and freshly ground black pepper (about 2-3 minutes).
    Cut up artichoke and minced garlic in butter on a cast iron pan seasoned with pepper
  • If you are going to add chili flakes, then add them now.
    Cut up artichokes, minced garlic in melted butter on a cast iron pan seasoned with fresh ground black pepper and chili flakes
  • Saute the artichokes and garlic until the artichokes have turned a bit golden and the butter is browned. Turn down the heat to medium low, then add lemon juice and lemon zest (from 1 lemon) and the remaining 2 tablespoon of butter and let the butter completely melt. Season again to taste with a bit more salt and freshly ground black pepper.
    Cut up artichoke and melting butter on a cast iron pan
  • Meanwhile you have been cooking your pasta. Reserve a cup or so of the starchy cooking water just prior to draining the pasta. Now drain the pasta, and add to the artichoke mixture. Stir well to combine, and add a little of the starch pasta water at a time until you get a nice and smooth sauce. Please note that you should use only the amount of water needed to get that smooth sauce and that you may not require the entire cup of reserved water! Adjust one more time for seasoning by adding salt and pepper to taste.
    Artichoke Pasta held up by a fork with salad and Tabasco sauce in the background

Notes

Garnish your pasta with Italian parsley and lots of parmesan cheese!  I like to add additional freshly ground pepper and even more chili flakes for maximum flavor! This pasta is great for the artichoke lover and a bit spicy and lemony as well! Buon appetito!

Nutrition

Calories: 509kcalCarbohydrates: 90gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 32mgPotassium: 338mgFiber: 5gSugar: 5gVitamin A: 111IUVitamin C: 16mgCalcium: 61mgIron: 2mg
Keyword artichoke, Pasta
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