Vegan Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is ready in 30 minutes using only 7 ingredients.
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 also use canned artichoke hearts, like the ones typically used to make Spinach Artichoke Dip.
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.
Pasta: Any shape of pasta can be used in this recipe, including gluten-free varieties. I typically reach for linguine, fettucine, or penne.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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.
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.
Lemon Artichoke Pasta is delicious on its own or served with other Mediterranean-inspired dishes. Try it with one or more of these favorites:
Leftover pasta can be covered and refrigerated for up to 3 days.
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 easy pasta recipes
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If you love this recipe, please give it 5 stars! ★★★★★
Vegan Lemon Artichoke Pasta
- 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, (The 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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