Artichoke Pasta

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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.


 

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

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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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Course Main Course
Cuisine Italian
Calories 550
5 from 98 votes

Ingredients 

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

Serving: 1 servingCalories: 550kcalCarbohydrates: 63gProtein: 20gFat: 25gSaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 379mgPotassium: 452mgFiber: 6gSugar: 2gVitamin A: 568IUVitamin C: 8mgCalcium: 235mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Bettina, leftovers are safe in the refrigerator for up to 4 days! Thank you so much, I hope you love this pasta, it’s one of my absolute favorites. Take care – Meggan

  1. Absolutely amazing! I made a cegan version for my husband and roasted jarred artichokes before adding them to the pan and oh my!!! Yummy. Definitely will be making again!5 stars

  2. Being new at cooking due to my wife’s disability I have tried many online recipes and came across this one as I’m a fan of pasta dishes. I made it exactly as the recipe says and I must say I was pleasantly surprised how easy it was to make and how delicious it tasted. My wife also loved this dish as she just loves artichoke. Thank you for posting this easy to make and delicious recipe. I will be trying more of your dishes.5 stars

    1. Hi Sal, thank you for taking the time to write! It’s so wonderful to hear that the artichoke pasta dish was a hit and easy to make. I’m so happy that you’ll be exploring more dishes to share with your wife. If you ever have any questions or need help with any recipe, please don’t hesitate to reach out. Take care! – Meggan

  3. Hi Meggan,
    We buy marinated artichoke hearts that are in a jar along with oil, lemon juice and herbs. They have lots of flavor. Do you think these could be substituted for frozen? Can’t wait to try this recipe!
    Thanks,
    Lee

    1. Hi Lee, thank you so much for your question! I haven’t tested this recipe with the marinated type of artichoke. I don’t see why you wouldn’t be able to use them, but I would keep in mind the flavor they have when you’re making this dish and adjust the seasonings. I wouldn’t want your dish to be ruined. Take care! – Meggan

    2. I did the same thing and used marinated artichoke hearts with some of the liquid (lemony as well). Delicious.5 stars

    1. Hi Michelle! Yes, I think it would be delicious with farfalle. Hope you love it! – Meggan

  4. Lovely and simple. Definitely recommend the bacon bits and go easy on the lemon juice. Thanks for sharing5 stars

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