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Artichoke Pasta

rate this recipe:
5 from 8 votes
Prep Time: 15 mins
Cook Time: 30 mins
Serves 3 to 4
This artichoke pasta recipe is an easy, elegant spring dinner. Make it vegan by substituting vegan butter and omitting the pecorino cheese.


  • 8 roasted baby artichokes, halved or quartered
  • Lemon Butter Sauce
  • 8 ounces spaghetti or linguine pasta
  • 2 tablespoons chopped parsley
  • ¼ teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • ½ cup reserved pasta water
  • ¼ cup pine nuts
  • cup fresh mint leaves, for garnish
  • Lemon wedges, for serving
  • Pecorino cheese, for serving, optional


  • Prepare the artichokes and the lemon butter sauce.
  • 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.