Lemon Butter Artichoke Pasta Recipe

If you crave a dish that feels as bright and sunny as an Italian spring, this Artichoke Pasta will absolutely steal your heart. Twirls of pasta, sweet roasted baby artichokes, and a luscious lemon butter sauce come together with fresh herbs and crunch—each bite is a celebration of vibrant flavors and irresistible textures.

Why You’ll Love This Recipe

  • Bursting with Freshness: Every forkful is filled with roasted artichokes, bright herbs, and vibrant lemon, making this dish taste like pure sunshine.
  • Quick and Impressive: You’ll have a gorgeous Artichoke Pasta on the table in under 45 minutes, perfect for impromptu gatherings or relaxing weeknights.
  • Irresistible Texture: Between the tender pasta, silky sauce, and crunchy pine nuts, every bite is layered with contrast and excitement.
  • Naturally Vegetarian: Satisfying for everyone at the table without any need for complicated swaps or hard-to-find ingredients.
Lemon Butter Artichoke Pasta Recipe - Recipe Image

Ingredients You’ll Need

This Artichoke Pasta doesn’t ask for fancy ingredients—but each one plays an important role in creating that perfect harmony of flavors, color, and texture. Here’s what you’ll need, and why they matter:

  • Roasted baby artichokes: The heart and soul of this dish—tender, sweet, and mildly nutty, they bring depth and a lovely bite to each forkful.
  • Lemon butter sauce: It ties everything together with creamy, bright, and zesty notes that awaken the palate.
  • Spaghetti or linguine: Long noodles are the perfect partner, capturing the sauce and bits of artichoke in every spin.
  • Chopped parsley: Adds a fresh, herbaceous lift that balances the richness of the lemon butter.
  • Sea salt & freshly ground black pepper: For essential seasoning that lets all the star flavors shine without overpowering them.
  • Reserved pasta water: The starchy cooking liquid is a secret weapon for adjusting sauce consistency and achieving that glossy finish.
  • Pine nuts: Toasted and sprinkled on top, they bring a buttery crunch that makes the whole dish pop.
  • Fresh mint leaves: For garnish—cool, aromatic, and elegant, they add something truly special.
  • Lemon wedges: Squeezing fresh lemon at the table lets everyone customize their zing.
  • Pecorino cheese (optional): A salty, sharp finisher if you’d like a little extra richness on top.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Artichoke Pasta is wonderfully flexible—don’t be afraid to make it your own! Whether you’re looking to switch up the herbs, switch in a new nut, or sneak in more veggies, you can easily tailor this recipe to match your cravings or dietary needs.

  • Add spring greens: Toss in a handful of baby spinach or arugula with the hot pasta for extra color and nutrition.
  • Go vegan: Simply swap the butter for olive oil, skip the cheese, and the result is just as bright and delicious.
  • Try whole wheat or gluten-free pasta: This recipe works beautifully with alternative noodles to fit any preference or lifestyle.
  • Play with the herbs: Basil, chives, or dill bring new dimensions—use up what you have or experiment with combinations.
  • Use almonds or walnuts: If you’re out of pine nuts, toasted sliced almonds or chopped walnuts add a satisfying crunch, too.

How to Make Artichoke Pasta

Step 1: Prep the Artichokes and Make the Lemon Butter Sauce

If your artichokes aren’t already roasted, start by halving or quartering them and roasting until tender and golden. While they roast, whip up a simple lemon butter sauce: gently melt butter with a splash of lemon juice and zest, seasoning it just enough to bring out the artichokes’ savory sweetness. This fragrant sauce is what takes your Artichoke Pasta from “delicious” to “dreamy.”

Step 2: Cook the Pasta

Bring a large pot of generously salted water to a boil, then cook your spaghetti or linguine according to package directions, just until al dente. Be sure to reserve about ½ cup of that magical, starchy pasta water before draining—it will help loosen and blend your sauce seamlessly later.

Step 3: Toss Everything Together

Drain the pasta and return it to the pot. Immediately add your roasted artichokes, warm lemon butter sauce, chopped parsley, sea salt, and a generous grind of black pepper. Toss to coat every strand. If things look a little dry, trickle in reserved pasta water (a splash at a time) until everything is silky and barely sauced—the goal is luscious yet light.

Step 4: Finish and Serve

Divide the pasta among bowls and shower with toasted pine nuts and fresh mint leaves. Pass lemon wedges and a wedge of pecorino cheese at the table for a finishing touch. Now all that’s left is to tuck in and savor this glorious bowl!

Pro Tips for Making Artichoke Pasta

  • Choose Small, Tender Artichokes: Baby artichokes are ideal here because they’re more tender and less fibrous than large ones, giving you maximum flavor with less prep.
  • Don’t Skip the Reserved Pasta Water: This is your ticket to a perfectly emulsified, glossy sauce that clings beautifully to every strand—add it slowly until you reach your ideal consistency.
  • Toast Your Pine Nuts Gently: Toasting enhances their buttery flavor and aroma, but keep a close eye—they go from golden to burnt in seconds!
  • Add Herbs at the End: Stir in parsley and mint just before serving so they stay brilliant and fresh, not wilted or dull.

How to Serve Artichoke Pasta

Lemon Butter Artichoke Pasta Recipe - Recipe Image

Garnishes

This pasta shines brightest dressed with a shower of toasted pine nuts, lots of torn fresh mint, and a few extra grinds of black pepper. If you’re a cheese lover, pass a chunk of good pecorino and let everyone grate their own. A squeeze of fresh lemon at the last moment is the secret to a restaurant-worthy flourish!

Side Dishes

Artichoke Pasta pairs beautifully with a simple green salad tossed in a lemony vinaigrette or a platter of roasted asparagus. For a heartier meal, offer warm crusty bread (to swipe up any leftover sauce) and maybe a bowl of marinated olives on the side.

Creative Ways to Present

Try swirling portions into nests using a carving fork for an elegant dinner-party presentation. Or serve family-style in a big, colorful bowl, artichokes piled high, topped with heaps of mint and lemon slices—the visual appeal is as inviting as the taste!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover Artichoke Pasta to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight—the artichokes soak up even more lemony, buttery goodness, making for a delicious lunch the next day.

Freezing

While Artichoke Pasta is at its best fresh, you can freeze it in a pinch—just know the pasta will soften and the herbs may lose their bright color. If freezing, do so before adding garnishes, and store in a well-sealed, freezer-safe container for up to 2 months.

Reheating

Gently reheat in a skillet over medium-low, adding a splash of water or an extra knob of butter to revive the sauce and keep everything luscious. Stir just until heated through—overcooking can make the artichokes mushy or the pasta sticky.

FAQs

  1. Can I use canned or jarred artichoke hearts for Artichoke Pasta?

    Absolutely! While roasted fresh baby artichokes add a lovely richness, good-quality canned or marinated artichoke hearts (drained well) are a fantastic shortcut. Just give them a quick sear in a hot pan for deeper flavor before tossing them in.

  2. What pasta shape works best for Artichoke Pasta?

    Long shapes like spaghetti or linguine are perfect—they wrap around the artichoke pieces and soak up the sauce. But truly, any pasta will work if that’s what’s in the pantry—fettuccine, farfalle, or even penne are all delicious with this recipe.

  3. Can I make Artichoke Pasta gluten-free?

    Yes! Simply use your favorite gluten-free spaghetti or linguine. Make sure to check that your other ingredients (like lemon butter and cheese) are gluten-free if needed.

  4. How can I add protein to this dish?

    To boost protein, toss in chickpeas or white beans, or serve alongside grilled chicken or shrimp. For a vegetarian meal, a handful of toasted pine nuts already adds a bit of protein, but you could double the amount for a heartier bite.

Final Thoughts

There’s something so joyful about bringing a platter of Artichoke Pasta to the table—so easy to make, so full of character, and always met with smiles. I hope you’ll give it a twirl, customize it to your taste, and share every tangy-herby forkful with someone you love.

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Lemon Butter Artichoke Pasta Recipe

Lemon Butter Artichoke Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 84 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4 servings 1x
  • Category: Stovetop
  • Method: Stovetop

Description

A delightful and flavorful dish, this Artichoke Pasta combines tender roasted baby artichokes with a zesty lemon butter sauce, tossed with spaghetti or linguine pasta and garnished with pine nuts, mint leaves, and optional pecorino cheese. It’s a perfect balance of citrusy, herby, and nutty flavors.


Ingredients

Units Scale

For the Artichokes:

  • 8 roasted baby artichokes, halved or quartered

For the Lemon Butter Sauce:

  • Ingredients for Lemon Butter Sauce

For the Pasta:

  • 8 ounces spaghetti or linguine pasta
  • 2 tablespoons chopped parsley
  • 1/4 teaspoon sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 cup reserved pasta water
  • 1/4 cup pine nuts
  • 1/3 cup fresh mint leaves, for garnish
  • Lemon wedges, for serving
  • Pecorino cheese, for serving, optional

Instructions

  1. Prepare the artichokes and the lemon butter sauce. Detailed paragraph about preparing artichokes and lemon butter sauce.
  2. 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.
  3. 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.
  4. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.

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