Artichoke pasta recipe – Love and lemons – LaoudIt Recipe

Artichoke pasta recipe – Love and lemons

This artichoke pasta recipe is a simple and elegant spring dinner. It’s mixed in a rich and flavorful lemon butter sauce and topped with lots of fresh mint.

I had the idea for this artichoke pasta recipe a few weeks ago, when my fridge was overflowing with spring artichokes. Jumbo, baby and all sizes in between. I had steamed some of the large artichokes one day for this post, and after I finished taking the photos, I stood at the counter, munching on the sheets of meat dipped in a lemon butter sauce.

Sure, I knew artichokes and butter were a classic combination, but it had been a while since I tasted them together. After a bite, I started to smile. The artichokes and the lemon butter sauce went perfectly well. I immediately began to imagine ways to make a meal out of it.

Enter: this artichoke pasta recipe. I still had a stash of baby artichokes on hand, so I roasted them and mixed them with pasta and the lemon butter sauce. Then I added mint and parsley for a fresh flavor and finished with pine nuts for the crunch. I took a taste and got hooked. I think you will be too!

Ingredients for the artichoke pasta recipe

Ingredients for the artichoke pasta recipe

Here’s what you’ll need to make this artichoke pasta recipe:

  • Pasta, of course! Any form of long pasta will do. I especially like the spaghetti and linguine here.
  • Young artichokes – If you’ve never cooked fresh artichokes, don’t be intimidated! Once you get the hang of it, they’re easy to use. Find my method of pruning and preparing them here.
  • Lemon Butter Sauce – You only need butter, lemon juice, garlic, salt and pepper to make this rich and tasty sauce. Make it plant-based by substituting for vegan butter.
  • Parsley and mint – For a fresh flavor.
  • Pine nuts – For the crunch.
  • And salt and pepper – To bring out all the flavors!

Find the full recipe with the measurements below.

Baby artichokes in a roasting pan

To make this recipe, you will start by grilling the artichokes using this method.

While in the oven, prepare the lemon butter sauce and boil the pasta, reserving some of the starchy pasta water.

When the artichokes are ready, toss them with the pasta, sauce and parsley, adding pasta water as needed if the pasta is dry.

Season to taste, divide the pasta between bowls and garnish with pine nuts, fresh mint and, if desired, pecorino cheese. That’s it!

Bowl of artichoke pasta

Suggested portions of artichoke pasta

Serve this artichoke pasta recipe as a meal on its own, with a slice of focaccia or crusty bread on hand to wipe up any sauce that remains at the bottom of your bowl. It is also delicious with a simple side dish of vegetables like roasted asparagus, roasted radishes or a salad. It would pair well with any of these salad recipes:


Artichoke pasta recipe

More Spring Pasta Recipes

If you like this artichoke pasta recipe, then try one of these spring pasta:

Pasta with artichokes

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 3 to 4

This artichoke pasta recipe is a simple and elegant spring dinner. Make it vegan by substituting the vegan butter and omitting the pecorino cheese.

  • 8 small roasted artichokes, halved or quartered
  • Butter and lemon sauce, this will bind
  • 8 ounces spaghetti or linguine pasta
  • 2 soup spoons chopped parsley
  • ¼ teaspoon sea ​​salt, more to taste
  • Freshly ground black pepper
  • ½ Chopped off reserved pasta water
  • ¼ Chopped off Pine nuts
  • Chopped off fresh mint leaves, For garnish
  • lemon wedges, To serve
  • Pecorino cheese, to serve, optional
  • Prepare the artichokes and the lemon butter sauce.

  • Cook pasta in a large pot of salted boiling water according to package directions, or until al dente. Reserve ½ cup of starchy pasta water before draining.

  • Drain and return the pasta to the pot. Add the artichokes, lemon butter sauce, parsley, salt and several chunks of pepper and toss to coat. If the pasta seems too dry, add the reserved cooking water, ¼ cup at a time, until slightly crispy. Divide into bowls and garnish with pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.

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