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.
Ingredients
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!
Instructions
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.
But if I'm serving guests, I love pairing Lemon Artichoke Pasta with either an Marinated Artichoke Hearts Salad, Grilled Eggplant Salad, or Mediterranean Cucumber and Tomato Salad.
What will you serve this recipe with?
Lemon Artichoke Pasta (Vegan)
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional information is an estimation only.
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Maddie
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
I'm so happy you enjoyed it, Maddie! And I'm glad to hear canned artichokes work well in the recipe.
Roberta Dinnie
Thank you Maddie, I was just about to ask that question when I saw you already answered it.
Marge Teilhaber
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
That's fantastic to hear, Marge! And I love how you utilize your freezer. Great tips!
Mary Ellen
This pasta was ABSOLUTELY fabulous! Wow wow wow.
Amy Katz
Thank you, Mary Ellen! So happy you enjoyed it.
Marisa
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
I love the additions and substitutions you made, Marisa!
Tunde Vajanyi
I made this recipe with canned artichoke and come out absolutely amazing!!!
Amy Katz
That's fantastic, Tunde!
Kelly Evans
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
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
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
I'm so happy you enjoyed it, MacKenzie!
Jan
I made it with bean pasta, Delicious!
Amy Katz
Thanks Jan!
Joyce
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
So happy you enjoyed it, Joyce!
Sidsel
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
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
Why do you think the results won’t be the same with canned artichoke hearts?
Amy Katz
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
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
I'm so happy you enjoyed it, Stephanie!