Melted Artichoke Pasta Recipe

There’s nothing quite like diving into a bowl of creamy artichoke pasta with a zesty lemon kick; it’s like giving your taste buds a VIP pass to a comfort-food concert, complete with a Parmesan encore.

I am super excited to present my Melted Artichoke Pasta recipe to you! This dish unites the delectable tastes of olive oil and garlic, with the almost-sweet, super tender artichoke hearts I adore, and a hint of lemon to make a creamy delight.

The last-minute addition of Parmesan sends this dish over the edge of deliciousness into pasta paradise—nutritious, too, with fresh parsley lending vibrant flavor and a pop of color.

Melted Artichoke Pasta Recipe Ingredients

• Pasta: A staple carbohydrate that provides energy and texture.
• Artichoke Hearts: Rich in fiber and antioxidants, adding earthy flavors.
• Olive Oil: Heart-healthy fats enhance flavor and texture.
• Garlic: Offers bold flavor and potential immune-boosting properties.
• Lemon Zest & Juice: Adds bright, tangy notes and vitamin C.
• Heavy Cream: Contributes richness and a creamy consistency.
• Parmesan Cheese: Provides savory umami and a hint of saltiness.

Melted Artichoke Pasta Recipe Ingredient Quantities

• 12 ounces pasta (such as linguine or fettuccine)
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

How to Make this Melted Artichoke Pasta Recipe

1. In a big pot of water seasoned with salt and brought to a vigorous boil, cook the pasta until it achieves an “al dente” texture. Set aside half a cup of the water the pasta cooked in, and then let the pasta itself drain.

2. In a big frying pan, heat the olive oil over medium heat. Add the minced garlic and cook until it’s fragrant, about 1 minute.

3. Add the quartered artichoke hearts to the skillet and cook until they become soft and begin to brown, which should take about 4-5 minutes.

4. Add the lemon zest and lemon juice to the artichokes and garlic. Mix well.

5. Add the heavy cream and bring it to a gentle simmer. Stir to combine all ingredients.

6. Add to the skillet the cooked pasta, tossing it with the sauce so that it is thoroughly coated.

7. Little by little, at the end, add the retained pasta water, stirring, until the sauce is the consistency you want.

8. Distribute the grated Parmesan cheese into the pasta, then toss the pasta once more to re-combine and melt the cheese into the dish.

9. Add salt and pepper to taste, changing the amounts if necessary to get it right.

10. Before serving hot, sprinkle with freshly chopped parsley. Enjoy your delicious artichoke pasta!

Melted Artichoke Pasta Recipe Equipment Needed

1. Large pot
2. Strainer or colander
3. Measuring cup
4. Large frying pan or skillet
5. Wooden spoon or spatula
6. Knife
7. Cutting board
8. Zester or grater
9. Measuring spoons
10. Serving spoon or pasta fork

FAQ

• Can I use fresh artichokes instead of canned?Canned artichokes are easier to use than fresh artichokes. They require no trimming, can be used without cooking, and need only a tiny bit of prep to enhance their flavor. Fresh artichokes can also be used, but they need substantial trimming and cooking time (even in a pressure cooker) to make them tender enough to eat. And eating fresh artichokes is much too labor-intensive for everyday cooking! So that leaves us with canned artichokes.
• What type of pasta can I use if I don’t have linguine or fettuccine?Any long pasta, such as spaghetti or tagliatelle, can be used as a substitute. In a pinch, short pasta like penne or fusilli can also work.
• Is there a dairy-free option for the heavy cream?Certainly! Coconut cream or a plant-based cream alternative can be used to create a version that is devoid of any dairy.
• How do I store leftovers?Keep in a sealed container in the cold of the refrigerator for no longer than 3 days. To warm it back up, be kind and reheat it gently on the stovetop or in the microwave.
• Can I add protein to this dish?Of course! Grilled chicken, shrimp, or crispy bacon would be excellent additions to the pasta.
• What can I use instead of Parmesan cheese?Pecorino Romano or a plant-based cheese substitute can be used in order to make this dish dairy-free.
• How can I make this recipe gluten-free?Just swap the pasta for your preferred variety of gluten-free pasta.

Melted Artichoke Pasta Recipe Substitutions and Variations

Pasta: Swap with whole wheat pasta or gluten-free pasta for a nutty, delicious, and gluten-free alternative on pasta night.
Artichoke hearts: Substitute with canned or jarred hearts of palm for a texture that’s nearly identical.
If you prefer a different cooking oil, substitute olive oil with avocado oil or grapeseed oil.
Substitute lighter or dairy-free versions of the following ingredients in the recipe:

Heavy cream: Use half-and-half or coconut milk.
Pecorino Romano cheese or nutritional yeast: Use these in a different flavor profile from Parmesan, in a cheesy and vegan way.

Pro Tips

1. For added depth of flavor, lightly toast the minced garlic to a golden brown, taking care not to burn it, which can add a bitter taste.

2. Enhance the creaminess of the sauce by adding a knob of butter when you add the heavy cream. This enriches the sauce and gives it a silky texture.

3. For a hint of spiciness, add a pinch of red pepper flakes when cooking the garlic. This subtle heat will complement the lemony zestiness of the dish.

4. Incorporate some variety by including a handful of fresh spinach or arugula when adding the pasta to the skillet. The greens will wilt slightly and add color and nutrition.

5. For an even more pronounced lemon flavor, consider using lemon-infused olive oil or adding a few more drops of lemon juice before serving. This will enhance the fresh and zesty profile of the dish.