This post may contain affiliate links. For more information, please see our affiliate policy.

This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it’s made with frozen artichoke hearts so you can enjoy it year-round.

An angled shot of artichoke pasta in a teal bowl.
Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step-instructions
  4. Recipe tips and variations
  5. Artichoke Pasta Recipe

Recipe ingredients

Artichoke Pasta ingredients in bowls.

Ingredient notes

  • Fettuccine: Or substitute linguini, spaghetti, or your other favorite pasta.
  • Water: A little starchy pasta water helps bring the sauce together. If you’re worried you might forget to reserve pasta cooking water (it happens to the best of us), put a measuring cup in your colander. That way, when you go to drain your pasta, you’ll see the measuring cup and remember.
  • Lemon: Zest the lemon before you juice it.
  • Artichoke hearts: Use frozen artichoke hearts that have been thawed and drained well. Do not substitute canned artichoke hearts here.

Step-by-step-instructions

  1. In a large pot of boiling salted water, cook the pasta until al dente, usually about 9 to 11 minutes. Reserve one cup of the cooking water to use later, then drain the pasta well.
  2. Meanwhile, in a large skillet over medium heat, heat butter and oil until melted together. Stir in onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes. Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
An overhead shot of artichoke pasta being cooked in a skillet.
  1. To a large serving bowl, add drained pasta, artichoke mixture, ½ cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.
An overhead shot of artichoke pasta in a teal bowl.

Recipe tips and variations

  • Yield: This recipe makes 6 generous servings.
  • Make ahead: This recipe tastes best the day it is made.
  • Spinach: Add a handful of baby spinach to the skillet with the artichokes for extra color and flavor.
  • Goat cheese: Instead of Parmesan cheese, make artichoke pasta with a creamy goat cheese that melts into the dish. Tastes fabulous with the lemon!
  • Chicken: Leftover rotisserie chicken adds protein to the recipe and tastes great, too. Add cooked chicken when you add the artichokes.
  • Bacon: Cook some chopped bacon or pancetta in the butter/olive oil mixture until crispy, then proceed with the recipe as written.

More delicious pastas

Artichoke pasta in a teal bowl.

Artichoke Pasta

This simple, delicious Artichoke Pasta is made with lemon, butter, and plenty of Parmesan. And it's made with frozen artichoke hearts so you can enjoy it year-round.
5 from 36 votes
ReviewPrint
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6 people
Course Main Course
Cuisine Italian
Calories 550

Ingredients 

  • Salt and freshly ground black pepper
  • 1 pound fettuccine (1 cup pasta water reserved, see notes 1 and 2)
  • 4 tablespoons butter
  • 1/4 cup olive oil
  • 1 onion large, chopped
  • 1 teaspoon lemon zest (see note 3)
  • 1/8 teaspoon crushed red pepper flakes
  • 18 ounces frozen artichoke hearts thawed and drained (see note 4)
  • 2 tablespoons lemon juice freshly squeezed
  • 1 cup grated Parmesan cheese (about 3 ounces)

Instructions 

  • In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
  • Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
  • Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
  • To a large serving bowl, add drained pasta, artichoke mixture, ½ cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.

Recipe Video

Notes

  1. Fettuccine: Or substitute linguini, spaghetti, or your other favorite pasta.
  2. Water: A little starchy pasta water helps bring the sauce together. If you’re worried you might forget to reserve pasta cooking water (it happens to the best of us), put a measuring cup in your colander. That way, when you go to drain your pasta, you’ll see the measuring cup and remember.
  3. Lemon: Zest the lemon before you juice it.
  4. Artichoke hearts: Use frozen artichoke hearts that have been thawed and drained well. Do not substitute canned artichoke hearts here.
  5. Yield: This recipe makes 6 generous servings.
  6. Make ahead: This recipe tastes best the day it is made.
  7. Spinach: Add a handful of baby spinach to the skillet with the artichokes for extra color and flavor.
  8. Goat cheese: Instead of Parmesan cheese, make artichoke pasta with a creamy goat cheese that melts into the dish. Tastes fabulous with the lemon!
  9. Chicken: Leftover rotisserie chicken adds protein to the recipe and tastes great, too. Add cooked chicken when you add the artichokes.
  10. Bacon: Cook some chopped bacon or pancetta in the butter/olive oil mixture until crispy, then proceed with the recipe as written.

Nutrition

Calories: 550kcalCarbohydrates: 63gProtein: 20gFat: 25gSaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 379mgPotassium: 452mgFiber: 6gSugar: 2gVitamin A: 568IUVitamin C: 8mgCalcium: 235mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Meggan Hill
Website | + posts

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

Culinary School Secrets
Pro-level tricks to transform your cooking!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I’m looking forward to trying this recipe! Out of curiosity-why frozen over canned artichoke? Are the canned tougher? Or fall apart when cooking? Just curious- thank you!

    Reply

    1. Hi Kaitlyn, frozen artichokes are neutral in flavor. Jarred or canned artichokes retain the flavor of the marinade or liquid they are made with. Hope this helps! – Meggan

  2. Excellent recipe. I had to use canned artichoke as it is all that was available. Less than ideal but it worked out fine. The can was fourteen ounces so I added a red pepper which added a nice flavor and color. I only ended up using half the pasta which worked out well. I would definitely use this recipe again as it is delicious, uses accessible ingredients and is so easy to put together. Enjoy!5 stars

    Reply

  3. Wow, loved this recipe. My frozen artichokes were only 10oz from Trader Joes so I added one can of TJ’s canned artichokes and they held up great. Loved the layers with the sweet onion flavor, tart lemon and slight heat from pepper flakes. Thanks for sharing.

    Reply

  6. Brazilian mother and daughter were reading your recipe! We are going to cook this past now. I wanna thank you!
    Greetings from Rio de Janeiro.

    Reply

  7. I am on low sodium, low oxalate diet. Would using mozzarella cheese be ok. Can have lemon juice but on zest. Never made anything with artichoke hearts before.
    Thank you
    Jeff

    Reply