Artichoke Pasta
Roasted baby artichokes tossed with spaghetti, lemon butter sauce, mint, and pine nuts — spring dinner that's elegant without being precious.
Overview
Ingredients
Equipment
- Large pot
- Baking sheet for artichokes
- Colander
Method
Prep the components
Prepare the roasted baby artichokes and lemon butter sauce.
Cook the pasta
Cook the pasta in well-salted water until al dente.
Reserve pasta water
Reserve 1/2 cup pasta water before draining.
Return the pasta
Return the pasta to the pot.
Add the sauce
Add artichokes, lemon butter sauce, parsley, salt, and pepper.
Toss
Toss thoroughly.
Adjust the sauce
Add pasta water, about 1/4 cup at a time, if the pasta needs more sauce.
Serve
Divide into bowls.
Finish
Finish with pine nuts, fresh mint, lemon wedges, and Pecorino if desired.
Tips
Nutrition
Storage
Frequently asked
Can I use canned or frozen artichokes?+
Yes — roast or pan-sear them until browned first; the caramelized edges are what carry the dish.
Can I make it vegan?+
Yes — use olive oil and lemon in place of the butter sauce and skip the Pecorino.
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