Vegan Lemon Artichoke Pasta is easy to make thanks to frozen (or canned) artichoke hearts. This flavorful Italian-inspired dish is ready in 30 minutes using only 7 ingredients.
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I had some artichoke hearts in my kitchen cabinet and didn't want it to go to waste, so I tried this recipe. I am so happy I did. It's delicious. My husband loved it too. Canned artichokes works great too. So creamy, lemony. Delicious. I highly recommend everyone to try this recipe. I am making double so I can bring in to work for lunch.
- Maddie
Artichoke recipes are very popular in Rome, which is where I first tried artichoke hearts pasta.
However, recreating this dish at home was time consuming since prepping the fresh artichokes took a lot of work. And it left my fingers and nails stained brown.
That's when I decided to use frozen artichoke hearts to make this Lemon Artichoke Pasta since they are convenient, economical, and available year round. Alternatively, you can use canned artichoke hearts, like the ones typically used to make spinach artichoke dip and white bean artichoke dip.
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Why you'll love this recipe
- It's full of flavor yet only requires 7 ingredients (plus salt and pepper).
- You can make it in 30 minutes.
- It's a wonderful way to create a delicious meal using mostly pantry and freezer ingredients.
Ingredients
Pasta: Any shape of pasta can be used in this recipe, including gluten-free varieties. I typically reach for linguine, fettucine, or penne.
Variations
Feel free to change up this recipe to suit your tastes or to utilize the ingredients you have on hand. These are some options recipe testers tried and enjoyed:
- Instead of parsley stir in some fresh spinach or arugula.
- Add the lemon zest along with the juice for extra citrusy flavor.
- Top the pasta with toasted pine nuts or vegan parmesan cheese.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Making Lemon Artichoke Pasta is very simple. First saute the garlic in a little olive oil. Then add the frozen artichoke hearts to the pan and saute them until they are heated through and browned on the outside.
Meanwhile, cook the pasta according to the package directions, then drain it and return it to the pot.
Once the artichoke hearts are done, add the capers and salt and pepper. Lastly add the artichoke mixture to the pot of pasta and toss it with lemon juice, a little more olive oil, and some chopped parsley.
Serving suggestions
Lemon Artichoke Pasta is delicious on its own or served with other Mediterranean-inspired dishes. It's pairs well with salads like sourdough bread salad, cucumber chickpea and olive salad, and vegan tomato cucumber and feta salad.
Or try it with a vegetable side like Mediterranean zucchini and tomatoes, lemony air fried green beans, or Dijon roasted cauliflower.
Storing
Leftover pasta can be refrigerated in an airtight container for up to 3 days. For best results, do not freeze.
Recipe FAQs
An artichoke is the bud of a flower. The inner core is the heart, which is topped by the fuzzy choke and surrounded by the petals, also called leaves. The base of the petals, the heart, and the center of the stem are all edible.
While you can purchase fresh artichokes and remove the fuzzy choke and outer petals, it's easier to buy already prepped artichoke hearts either as frozen or canned. Look for the frozen ones next to the frozen vegetables in the freezer aisle. And the canned ones can be found next to the canned vegetables.
For this pasta recipe, I prefer to use frozen artichoke hearts because I like their texture better. However, many testers have prepared this recipe using canned artichoke hearts with great success.
More vegan pasta recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Vegan Lemon Artichoke Pasta
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Ingredients
- 12 ounces pasta, (I use gluten-free linguine, fettuccine, or penne)
- 2 Tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced
- 12 ounces frozen artichoke hearts*
- 1 Tablespoon capers
- salt and pepper, to taste
- 2 Tablespoons lemon juice, (Approximately the juice of 1 lemon)
- 1 cup fresh parsley, chopped
Instructions
- Prepare the pasta according to the package directions. Drain and return to the pot.12 ounces pasta
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.2 Tablespoons extra virgin olive oil
- Add the garlic and saute for 30 seconds until fragrant.3 cloves garlic
- Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.12 ounces frozen artichoke hearts*
- Next add the capers and salt and pepper, to taste.1 Tablespoon capers, salt and pepper
- Transfer the artichoke mixture to the pot of pasta.
- Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.2 Tablespoons extra virgin olive oil, 2 Tablespoons lemon juice, 1 cup fresh parsley
Notes
Nutrition
Nutritional information is an estimation only.
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Maya says
What could I use instead of capers?
Amy Katz says
If you're not a fan of capers, you can simply leave them out. Or use chopped olives instead.
Maya Cichowicz says
I made this tonight and it was pretty good. Omitted the capers. Used canned artichoke hearts cause it's what I could find but it had little sharp bits, did I not saute it long enough or something?
Amy Katz says
It sounds like the artichoke hearts weren't trimmed well before they were canned.
Deena says
I made the pasta with grilled artichokes in a jar (from Trader Joe’s.) So delicious!! Thank you, Amy!!
Amy Katz says
Thanks Deena! Those grilled artichokes are so good.
Maddie says
I had some artichoke hearts in my kitchen cabinet and didn't want it to go to waste, so I tried this recipe. I am so happy I did. It's delicious. My husband loved it too. Canned artichokes works great too. So creamy, lemony. Delicious. I highly recommend everyone to try this recipe. I am making double so I can bring in to work for lunch.
Amy Katz says
I'm so happy you enjoyed it, Maddie! And I'm glad to hear canned artichokes work well in the recipe.
Roberta Dinnie says
Thank you Maddie, I was just about to ask that question when I saw you already answered it.
Paolo Peralta says
Might do it with hearts of palm ❤️ Love your simplistic but delish approach to cooking ❤️
Amy Katz says
Thank you, Paolo! 🙂
Marge Teilhaber says
Sooooo good. I cooked a 16-ounce box of fettuccine No. 134 and half a 32-ounce jar of marinated artichokes from Costco and fresh parsley that I had previously washed & frozen that I threw into the saute pan. Also about 6 or 7 previously roasted & frozen garlic cloves previously frozen lemon juice cubes. It's just me, so I probably have 6 one meal containers that I'll eat this week and try to make room for some in the freezer. Thank you, Amy!
Amy Katz says
That's fantastic to hear, Marge! And I love how you utilize your freezer. Great tips!
Mary Ellen says
This pasta was ABSOLUTELY fabulous! Wow wow wow.
Amy Katz says
Thank you, Mary Ellen! So happy you enjoyed it.
Marisa says
5 Stars! I didn't have parsley so I subbed in a little arugula at the last minute. Also added some lemon zest and pine nuts. Overall very easy and so flavorful. We loved it!
Amy Katz says
I love the additions and substitutions you made, Marisa!
Tunde Vajanyi says
I made this recipe with canned artichoke and come out absolutely amazing!!!
Amy Katz says
That's fantastic, Tunde!
Kelly Evans says
Can you use regular artichokes or does it have to be frozen or canned? If so, I assume I would just cook them normal and then add?
Amy Katz says
Yes, you can use fresh artichoke hearts, if you like. But they are a lot more work to prepare, and you will need a lot of them.
MacKenzie says
Currently transitioning to more vegan and vegetarian dishes and this is the second recipe from your website that I’ve used this month! This recipe was perfect and simple! I used canned marinated artichokes and spinach linguine.
Amy Katz says
I'm so happy you enjoyed it, MacKenzie!
Jan says
I made it with bean pasta, Delicious!
Amy Katz says
Thanks Jan!
Joyce says
Delicious, quick, and easy! I love artichokes and grew tired of dealing with the whole ones. I always have frozen on hand to make soup, now I make pasta too!
Amy says
So happy you enjoyed it, Joyce!
Sidsel says
This recipe looks delicious and i really want to try it.
However I`m having trouble finding both fresh and frozen artichoke hearts.
Is it possible to use canned ones, and if so how would you cook them?
Thanks in advance 🙂
Amy says
Hi Sidsel, I don't think the results would be the same with canned artichoke hearts. Most supermarkets sell the frozen ones with the frozen vegetables. I hope you can find them!
Heidi says
Why do you think the results won’t be the same with canned artichoke hearts?
Amy Katz says
I find that frozen artichoke hearts are the most like fresh. But if you only have canned, it will still turn out. Several readers have told me they used canned and enjoyed the results.
Stephanie A Hart says
Typed in "vegan artichoke pasta" and this recipe came up. Very quick, and very delicious! The best part is I also have lunch ready for work tomorrow! Thank you!
Amy says
I'm so happy you enjoyed it, Stephanie!