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    Home » Recipes

    Lemon Artichoke Pasta (Vegan)

    By: Amy Katz · Published: Sep 27, 2018 · Last modified: Oct 6, 2020 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print Recipe
    Special diet: gluten-free option, nut-free, soy-free, vegan

    Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is vegan and gluten-free.

    Overhead of bowl of Lemon Artichoke Pasta with gold fork and spoon

    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 for making Lemon Artichoke Pasta (frozen artichoke hearts, garlic, lemon, capers, and parsley)

    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!

    Sauteing artichoke hearts in olive oil with garlic

    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.

    Close up of Lemon Artichoke Pasta

    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?

    Serving Lemon Artichoke Pasta with gold serving utensils
    Lemon Artichoke Pasta

    Lemon Artichoke Pasta (Vegan)

    Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is vegan and gluten-free.
    5 from 9 votes
    Print SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free option, nut-free, soy-free, vegan
    Course: Pasta
    Cuisine: Italian
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4
    Calories: 391kcal
    Author: Amy Katz

    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
    Prevent your screen from going dark

    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. 
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    Nutrition

    Calories: 391kcal | Carbohydrates: 69g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 92mg | Fiber: 6g | Vitamin A: 1265IU | Vitamin C: 26.8mg | Calcium: 45mg | Iron: 2.7mg

    Nutritional information is an estimation only.

    Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

    « Charred Brussels Sprouts with Vegan Pesto
    Secret Ingredient Vegan Spinach Artichoke Dip »

    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on NBC News, Parade, VegNews, BuzzFeed, MSN, Greatist, PureWow, Brides, LIVEKINDLY, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Maddie

      June 12, 2021 at 2:11 pm

      5 stars
      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.

      Reply
      • Amy Katz

        June 12, 2021 at 2:20 pm

        I'm so happy you enjoyed it, Maddie! And I'm glad to hear canned artichokes work well in the recipe.

        Reply
      • Roberta Dinnie

        August 07, 2021 at 10:10 pm

        Thank you Maddie, I was just about to ask that question when I saw you already answered it.

        Reply
    2. Marge Teilhaber

      January 03, 2021 at 9:01 pm

      5 stars
      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!

      Reply
      • Amy Katz

        January 03, 2021 at 9:06 pm

        That's fantastic to hear, Marge! And I love how you utilize your freezer. Great tips!

        Reply
    3. Mary Ellen

      August 22, 2020 at 5:51 pm

      5 stars
      This pasta was ABSOLUTELY fabulous! Wow wow wow.

      Reply
      • Amy Katz

        August 24, 2020 at 8:21 am

        Thank you, Mary Ellen! So happy you enjoyed it.

        Reply
    4. Marisa

      April 28, 2020 at 3:52 pm

      5 stars
      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!

      Reply
      • Amy Katz

        April 29, 2020 at 11:15 am

        I love the additions and substitutions you made, Marisa!

        Reply
    5. Tunde Vajanyi

      January 17, 2020 at 11:41 am

      I made this recipe with canned artichoke and come out absolutely amazing!!!

      Reply
      • Amy Katz

        January 19, 2020 at 2:17 pm

        That's fantastic, Tunde!

        Reply
      • Kelly Evans

        January 03, 2022 at 12:56 pm

        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?

        Reply
        • Amy Katz

          January 03, 2022 at 1:14 pm

          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.

          Reply
    6. MacKenzie

      October 30, 2019 at 3:30 pm

      5 stars
      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.

      Reply
      • Amy Katz

        October 30, 2019 at 5:22 pm

        I'm so happy you enjoyed it, MacKenzie!

        Reply
    7. Jan

      August 18, 2019 at 11:22 am

      I made it with bean pasta, Delicious!

      Reply
      • Amy Katz

        August 18, 2019 at 3:39 pm

        Thanks Jan!

        Reply
    8. Joyce

      June 13, 2019 at 2:24 pm

      5 stars
      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!

      Reply
      • Amy

        June 14, 2019 at 6:30 am

        So happy you enjoyed it, Joyce!

        Reply
    9. Sidsel

      January 18, 2019 at 12:27 am

      5 stars
      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 🙂

      Reply
      • Amy

        January 18, 2019 at 10:38 am

        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!

        Reply
        • Heidi

          March 13, 2021 at 11:14 pm

          Why do you think the results won’t be the same with canned artichoke hearts?

          Reply
          • Amy Katz

            March 14, 2021 at 9:37 am

            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.

            Reply
    10. Stephanie A Hart

      December 04, 2018 at 7:56 pm

      5 stars
      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!

      Reply
      • Amy

        December 05, 2018 at 10:18 am

        I'm so happy you enjoyed it, Stephanie!

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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