Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is vegan and gluten-free.
Years ago after visiting Rome, Italy, I became obsessed with artichokes.
Roman cuisine is based around fresh, seasonal ingredients.
In the Jewish section of Rome, I had some wonderful fried artichokes known as carciofi alla giudea.
Apparently, the Jews in the area were known for enjoying artichokes hundreds of years ago.
In addition, I had the hearts with pasta, and when I returned from my vacation, I started making a version of this dish myself.
However, prepping fresh artichoke hearts was a lot of work!
And artichokes tend to stain your hands, so when I was done, but fingers and nails were an unpleasant brown color.
But now when I make Lemon Artichoke Pasta, I take a shortcut and use frozen artichoke hearts.
Not only are they convenient, they are much more affordable, and you can buy them year round.
You only need 7 ingredients, plus salt and pepper, to make Lemon Artichoke Pasta.
When I first started making this recipe, it was very simple.
I sauteed the artichoke hearts with a little olive oil, fresh garlic, and salt.
And that was it.
Even though it was basic, it was very delicious.
Then somewhere down the road, I started adding fresh lemon juice at the end.
I really enjoyed the brightness the citrus added.
Which lead me to add some chopped parsley, both for flavor and a little color.
Finally, I had the pleasure of dining at Crossroads, a very well regarded vegan restaurant in Los Angeles.
I tasted a little of the sauce that came with the pasta my friend ordered, and got a taste of capers.
The brininess reminded me of the seafood dishes I had eaten before I went vegan.
In fact, this is why I love adding capers to Vegan Tuna Salad.
I decided to try adding them to my usual artichoke pasta recipe and was very pleased with the results.
And that, my friends, is how this recipe for Lemon Artichoke Pasta was created!
Preparing Lemon Artichoke Pasta is easy.
You can use whatever shape of pasta you prefer.
Sometimes I like using linguine or fettuccine, but I also enjoy it with penne.
After putting a pot of salted water on the stove to boil for the pasta, I start sauteing the garlic in a little olive oil.
Then I add the frozen artichoke hearts to the pan and saute them until they are heated through and browned on the outside.
During this time, I cook the pasta according to the package directions, then drain it and return it to the pot.
Once the artichoke hearts are done, I add the capers and salt and pepper, to taste.
Finally I add the artichoke mixture to the pot of pasta and toss it all together with the juice of a lemon, a little more olive oil, and some chopped parsley.
Then dinner is served!
By the way, the leftovers reheat well and taste great the next day.
Lemon Artichoke Pasta is delicious on its own or with other Italian-inspired dishes.
While this recipe is a complete meal, I often like to serve a salad with it.
If I'm short on time, I'll go with a simple green salad.
What will you serve this recipe with?
Now let's make Lemon Artichoke Pasta!
Lemon Artichoke Pasta (Vegan)
- 12 ounces pasta, (I use gluten-free linguine, fettuccine, or penne)
- 2 Tablespoons olive oil, (divided)
- 3 cloves garlic, minced
- 12 ounces frozen artichoke hearts
- 1 Tablespoon capers
- salt and pepper, to taste
- 2 Tablespoons lemon juice, (juice of one lemon)
- 1 cup fresh parsley, chopped
- Prepare the pasta according to the package directions. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the garlic and saute for 30 seconds until fragrant.
- Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
- Next add the capers and salt and pepper, to taste.
- 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.
Nutritional information is an estimation only.
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