This One-Pot Lemon Artichoke Pasta is made with flavorful artichoke hearts, fresh lemon juice, grated Parmesan and the most amazing lemon sauce, and cooks up in just 15 minutes! Perfect for an easy lunch or dinner.
As a busy mom and entrepreneur, I love a dinner I can get on the table in 30 minutes or less! If you’re also a fan this lemon artichoke pasta is perfect for you! It uses ingredients you probably already have in your pantry, and tastes like it came straight from the Mediterranean!
What do you need to make this one pot dish?
An easy dinner recipe like this one-pot lemon artichoke pasta is one you can cook from start to finish all in ONE pan!
Save this recipe for busy weeknights when you need a delicious meal in a hurry, and don’t have time to clean 3 separate pans at the end of the night!
Here’s what you need to make this quick and delicious dinner recipe:
Artichoke hearts – you can use frozen or marinated. I like the flavor that the marinated hearts brought to this super simple dish.
Dry white wine – Choose a dry chardonnay or pinot grigio for this dish. I never use actual cooking wine in my dishes because cooking with wine you regularly drink will always give you a better tasting dish because the quality is much higher! I find the white wine adds so much flavor to this lemon artichoke pasta!
Garlic – a must in any dish from the mediterranean! Measure it with your heart.
Pasta – really any noodle would work, but linguine, spaghetti or even cavatappi would work for this dish!
Lemon juice – you can use fresh or from the bottle.
Capers – these add a little brininess to the dish! I love them in any lemon sauce!
Parmesan – sprinkle a little on top at the end!
How do you make this dish?
Lemon artichoke pasta is a simple dish that takes just 15 minutes to make!
Start by boiling a stock pot salted water on the stove to cook the pasta.
In a saute pan over medium heat, saute shallot in a little olive oil and butter.
Then add the artichoke hearts to the pan and saute for a minute or two. If you’re using frozen, heat until they’re warmed through . Add the garlic and cook about a minute. Add the flour and mix well with the fat, adding more oil if needed. The flour helps to thicken the lemon sauce a bit. Cook for one minute before deglazing the pan with white wine.
Next add the chicken stock and let simmer for 5 minutes, before adding the lemon juice and capers.
Before draining the pasta after cooking, reserve a 1/2 cup of the pasta water. Toss the pasta in the sauce, adding a little of the reserved pasta water. This will not only add flavor, but the starch from the pasta water will help glue the pasta and sauce together.
Finally, toss in some freshly chopped parsley and parmesan if desired!
What should I serve with this pasta?
Start off the meal with these tasty items:
How should I store pasta?
If you refrigerate this lemon artichoke pasta within 2 hours of cooking, this pasta dish should last 3 to 5 days in the fridge. To maximize the shelf life of cooked pasta for safety and quality, refrigerate the pasta in shallow airtight containers or resealable plastic bags.
To reheat, add a tablespoon or two of water or stock and reheat in a saute pan or microwave until warmed through.Print
Lemon Artichoke Pasta
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4
- Category: Dinner
- Method: One pot meal
- Cuisine: Italian
1 cup chicken or vegetable broth
1/4-1/2 cup reserved pasta water
1/4 cup white wine
1 tbl flour
1 small shallot, minced
2 cloves garlic, minced
salt and pepper
3 tbl capers
The juice of one lemon
12 oz marinated artichoke hearts, drained
8 oz linguine
Fresh parsley, chopped for garnish
Bring a large stock pot of water to a boil and cook linguine until al dente, about 8 minutes. Before draining, reserve 1/2 cup of pasta water.
While the pasta is cooking, melt 2 tablespoons butter and 1 tablespoons olive oil in a large sauté pan. Add the shallots and cook until almost translucent. Add the garlic and cook about a minute, making sure not to burn. Add the artichokes and flour and mix well with the fat, adding more if needed. Cook for one minute.
Deglaze the pan with white wine, using a whisk if necessary to incorporate the liquid into the flour mix until there are no lumps. Add broth and cook for 5 minutes.
Add the lemon juice and capers and continue to simmer. Season as needed with salt and pepper
Toss the linguine with sauce, adding pasta water as you’re tossing over heat until sauce thickens a bit. Garnish with freshly chopped parsley.
Keywords: pasta; artichokes; vegetarian; dinner