Artichoke Lemon Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ARTICHOKE, OLIVE & LEMON PASTA



Artichoke, olive & lemon pasta image

Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 7

400g spaghetti
zest and juice 1 lemon
3 tbsp olive oil
50g freshly grated parmesan
100g artichoke heart from a jar
handful black olive
100g bag wild rocket

Steps:

  • Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
  • Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

ARTICHOKE, ANCHOVY AND LEMON PASTA



Artichoke, Anchovy and Lemon Pasta image

This recipe is a love letter to one of my favorite restaurants in Brooklyn. The chef does a play on pasta c'anciuova e muddica atturrata, which is Sicilian-style pasta with anchovies and toasted breadcrumbs, but he adds fish sauce for an intense umami boost. I first made this dish during the summer, when I crave pasta al limone, so this recipe became a hybrid of the two. The addition of the artichokes helps brighten it up even more.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
1 pound your favorite long pasta, such as bucatini
2 tablespoons unsalted butter
2 flat anchovy fillets packed in olive oil, drained and finely chopped
1/4 cup panko
Zest from 3 lemons
Two 14-ounce cans quartered artichoke hearts, drained and patted dry (see Cook's Note)
2 tablespoons olive oil, preferably from the anchovy jar or tin
Kosher salt
5 tablespoons unsalted butter
6 flat anchovy fillets packed in olive oil, drained and finely chopped
5 cloves garlic, finely grated
2 lemons, juiced
Chopped flat-leaf parsley, optional

Steps:

  • For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
  • For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
  • For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
  • Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
  • Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.

SARA



Sara image

This Easy Weeknight Lemon Artichoke Pasta with Breadcrumbs is a dream come true. It only needs a handful of pretty common ingredients and about 30 minutes of your time, and you've got a great, healthy, filling meal on the table!

Provided by Sara

Time 20m

Yield 2 SERVINGS

Number Of Ingredients 10

6 ounce pasta (short shape of your choice)
1 twelve ounce jar of marinated quartered artichoke hearrts, drained and roughly chopped
1 lemon, zested and juiced
¼ cup olive oil
1 large or 2 small cloves of garlic, finely minced
1 cup grated parmesan cheese
Pinch of red pepper flakes
1 tablespoon butter
⅓ cup panko breadcrumbs
2 tablespoons fresh parsley, chopped

Steps:

  • Start by heating your pasta water to boil.
  • In a small non-stick skillet, melt the butter, then add the breadcrumbs, and toast over low heat until they brown - this will take almost the entire cooking time.
  • Drain the liquid from the artichokes, and roughly chop them. In another medium non-stick skillet, heat the artichokes over medium heat. No oil is necessary here - the marinade on the artichokes should provide enough oil
  • While those three aspects of the dish cook, you can make the sauce.
  • In a large heat safe bowl, zest the lemon then squeeze the juice of of the lemon into the bowl. Add ¼ cup of olive oil, the minced garlic, grated parmesan and crushed red pepper. Stir that together, and set it to the side.
  • Boil the pasta according to package directions. Once cooked, reserve ½ cup of the pasta water, and then drain the pasta. Immediately add the pasta into the bowl with the sauce, and toss to combine. Add a little bit of the pasta water to thin the sauce out (about a tablespoon at a time) until it reaches your desired consistency. The heat from the pasta will melt the cheese, and cook the minced garlic.
  • Add the artichokes to the bowl with the pasta as well as the chopped parsley, and toss to combine. Spoon the pasta into bowls, and top with the toasted breadcrumbs.
  • Serve with extra parmesan and lemon slices.

PASTA WITH ARTICHOKES AND PANCETTA



Pasta With Artichokes and Pancetta image

Sautéed artichokes with leeks and pancetta make a hearty, earthy sauce for pasta, brightened by a squeeze of lemon and some herbal dry vermouth. Take care to remove all the tough outer petals of the artichokes; you only want the thinnest, most tender petals to end up in the pan. Bacon avoiders can skip the pancetta. Just use extra olive oil and Parmesan at the end to make up for the missing richness.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

1 lemon, cut in half
4 medium artichokes, or 8 to 10 small or baby artichokes
8 ounces short tubular or corkscrew-shaped pasta
Kosher salt
1 tablespoon extra-virgin olive oil, more as needed
6 ounces pancetta, diced
1 large leek, halved and thinly sliced
1/2 teaspoon ground black pepper, more for serving
2 tablespoons dry (white) vermouth or not-too-dry white wine
2 tablespoons chopped chives
1/4 cup parsley or mint leaves, chopped
1/4 cup grated Parmesan cheese, more for serving
Fresh lemon juice, for serving

Steps:

  • Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
  • Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  • Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
  • Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
  • Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  • Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 14 grams, Carbohydrate 65 grams, Fat 23 grams, Fiber 11 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 737 milligrams, Sugar 5 grams, TransFat 0 grams

More about "artichoke lemon pasta recipes"

ARTICHOKE PASTA RECIPE - LOVE AND LEMONS
artichoke-pasta-recipe-love-and-lemons image
Web May 13, 2021 Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks …
From loveandlemons.com
5/5 (9)
Category Main Course
Cuisine American
  • Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
  • Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.


VEGAN LEMON ARTICHOKE PASTA - VEGGIES …
vegan-lemon-artichoke-pasta-veggies image
Web Sep 27, 2018 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 …
From veggiessavetheday.com


LEMON ARTICHOKE PASTA - LIMONEIRA
lemon-artichoke-pasta-limoneira image
Web Transfer the artichokes, parsley, capers and garlic to the pot with the pasta, and add the feta, lemon juice and zest, and salt and pepper. Pour in the pasta water and toss to thoroughly coat. You can …
From limoneira.com


22 BEST CANNED FISH RECIPES & IDEAS | WHAT TO MAKE WITH TINNED …
Web Jan 31, 2023 Artichoke, Anchovy and Lemon Pasta Tuna, White Bean and Olive Flatbread Pitas Photo By: Matt Armendariz ©2014, Television Food Network, G.P.
From foodnetwork.com
Author By


VEGGIE ANTIPASTI ITALIAN PASTA SALAD RECIPE - TASTING TABLE
Web Jan 27, 2023 In a small bowl, combine the olive oil, red wine vinegar, lemon zest, lemon juice, Italian seasoning, salt, and pepper. Use a garlic press to crush the garlic. Stir to …
From tastingtable.com


ONE-POT LEMON ARTICHOKE PASTA {VIDEO} - TIDYMOM®
Web Melt butter in the skillet over medium heat. Add garlic and saute 1 minute or until fragrant. Add chicken broth, milk, onion flakes, oregano, salt and pepper to the skillet. Add pasta …
From tidymom.net


ARTICHOKE PASTA WITH LEMON AND PARMESAN RECIPE | OLIVEMAGAZINE
Web Dec 19, 2020 100g marinated artichoke hearts, drained and sliced 1 lemon, juiced and zested (or vegetarian alternative) 25g parmesan, finely grated ½ a small bunch basil, …
From olivemagazine.com


ARTICHOKE PASTA - CULINARY HILL
Web Apr 7, 2021 18 ounces frozen artichoke hearts thawed and drained (see note 4) 2 tablespoons lemon juice freshly squeezed 1 cup grated Parmesan cheese (about 3 …
From culinaryhill.com


ARTICHOKE AND LEMON PASTA RECIPE - CHATELAINE.COM
Web COOK pasta in a large pot of boiling water, until al dente, 3 to 4 min. Drain. SLICE each artichoke into 6 or 8 wedges. Melt butter in a large frying pan over medium-high. Add …
From chatelaine.com


PASTA WITH BABY ARTICHOKES, MASCARPONE, AND HAZELNUTS
Web Apr 18, 2017 The hardest part of making this recipe is trimming the artichokes, which isn’t as hard as it seems. If you can’t get your hands on baby artichokes, use the hearts of …
From anadifa.us.to


LEMON BUTTER PASTA WITH ARTICHOKES AND CAPERS RECIPE - TORI AVEY
Web Apr 23, 2014 Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve. Using the …
From toriavey.com


SKILLET SPINACH-ARTICHOKE DIP RECIPE
Web Jan 28, 2023 Preheat oven to 375°F. Melt butter in a 12-inch cast-iron skillet over medium. Add onion; cook, stirring often, until onion softens and begins to turn light golden brown, …
From southernliving.com


10 ONE-POT RECIPES FOR QUICK DINNERS | RICARDO
Web Jan 30, 2023 1. Lemon and Artichoke Linguine. Here, the pasta cooking liquid is made from chicken broth combined with lemon zest, so the linguine is doused in flavour right …
From ricardocuisine.com


12 ARTICHOKE PASTA RECIPES TO MAKE FOR DINNER
Web Dec 15, 2020 Whether you're in the mood for something light and fresh (try Carrie's Artichoke and Sun-Dried Tomato Pasta or Greek Orzo Salad) or creamy and decadent …
From allrecipes.com


LEMON ARTICHOKE PASTA - RECIPES | PAMPERED CHEF US SITE
Web 2 tbsp (30 mL) lemon juice 1 cup (250 mL) fresh parsley, loosely packed 1 can (14 oz./398 mL) quartered artichoke hearts in water, drained ¼ cup (60 mL) olive oil 2½ tsp (12 mL) …
From pamperedchef.com


ARTICHOKE PASTA • CIAOFLORENTINA
Web Preheat a large skillet over medium heat with a drizzle of olive oil. Add the capers and grated garlic and cook about a minute or so until the garlic is fragrant. Take care not to …
From ciaoflorentina.com


OUR 15+ BEST CHICKEN PASTA RECIPES | EATINGWELL
Web 1 day ago 3-Ingredient One-Pot Lemon Pasta with Rotisserie Chicken. Credit: Carolyn Hodges. View Recipe. This satisfying one-pot pasta cooks with just the right amount of …
From eatingwell.com


ARTICHOKE & LEMON PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Apr 2, 2022 Drain and pat dry. In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot. …
From preprod.tasteofhome.com


LEMON ARTICHOKE PASTA - RECIPES | PAMPERED CHEF CANADA …
Web Directions. Add the spaghetti, stock, and lemon juice to the Rockcrok ® (4-qt./3.8-L) Dutch Oven or Deep Covered Baker. Microwave, covered, for 8 minutes. Finely chop the …
From pamperedchef.ca


EASY LEMON BUTTER SAUCE RECIPE — THE MOM 100
Web 18 hours ago How to Make Lemon Butter Sauce. Melt the butter with the shallot in a small sauce pot over medium heat and allow to come to a gentle simmer for about 2 to 3 …
From themom100.com


ROASTED LEMON ARTICHOKE AND BROWNED BUTTER PASTA.
Web Apr 22, 2019 Combine the olive oil, artichokes, garlic, lemon zest, thyme, crushed red pepper flakes, and a pinch each of salt and pepper in a baking dish. Transfer to the oven …
From halfbakedharvest.com


BEST SPINACH ARTICHOKE CUPS RECIPE - HOW TO MAKE SPINACH …
Web 19 hours ago Step. 1 Squeeze the spinach very dry in a kitchen towel, then finely chop. Combine the spinach in a large bowl with the cream cheese, monterey jack, parmesan, …
From thepioneerwoman.com


25 BEST SIDE DISHES FOR PASTA (+ EASY RECIPES) - INSANELY GOOD
Web Feb 1, 2023 22. Easy 10-Minute Garlic Broccolini. Garlic broccolini is an elevated veggie side dish that’s super quick and easy to make. Spend more time focused on your pasta …
From insanelygoodrecipes.com


Related Search