I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. Cook spaghetti till al dente. Pasta with Artichokes can be done in less than 15 minutes, I usually time it that the sauce and the pasta will be ready almost simultaneously. In a large skillet, heat the butter and olive oil over medium heat until combined. First, select your favorite type of pasta: fettuccine, spaghetti, linguine, bucatini. Don’t get me wrong searing the artichokes is great, I definitely welcome it, it adds earthy flavor but if we want a quick pasta with artichokes and you don’t have time make sure to prepare the sauce simultaneously to the pasta-artichoke cooking and the sauce will be waiting for the artichokes and not the other way around. Adding small amounts at a time back to the pasta and sauce gives your dish a silky, smooth restaurant-quality finish. Cook the pasta according to the instructions on the package until al dente, usually about 9 to 11 minutes. Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Bring a large pot of lightly salted water to a boil. Then, boil a big pot of salted water. Required fields are marked *. Add the reserved artichokes, wine, and season with salt and pepper. There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! Born and raised in Wisconsin, I am the Executive Chef and head of the Culinary Hill Test Kitchen. Bright, fresh, and bursting with flavor, Artichoke Pasta is one of my favorite dinners to make when I’m craving Italian. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Reserve 1 cup of cooking liquid and then drain well. This is such an incredible dish. Add the artichoke to the pasta water two minutes after you added the pasta, it needs to be 7 minutes in the boiling water. To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Cook over low heat until heated through, then turn off heat. Would using mozzarella cheese be ok. Can have lemon juice but on zest. Stir in cream and chicken broth. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. Stir in artichokes and sauté until heated through, about 3 minutes. Toss until combined, adding more liquid if needed to bring the sauce together. The artichoke has a real earthy flavor so everything connected to these range will be welcomed, sometimes I like to top the dish with arugula, it adds a real earthy flavor and crunchy texture. As an Amazon Associate I earn from qualifying purchases. I am on low sodium, low oxalate diet. Holding back some of the murky water that pasta cooks in is really important for thickening and improving the texture of pasta sauces. It takes about 15 minutes to cook once things get going so make sure you have all the ingredients prepped before. Add onion and garlic, season … Learn how your comment data is processed. Here’s my tip, I actually cook the artichoke with the pasta, this save time and give an earthy flavor to the pasta, this way you strain the pasta and pick the artichokes, slice them and immediately add to the sauce. I will make it over and over again! Thank you Sometimes it helps to give the artichoke hearts a gentle squeeze with a paper towel. Pasta with Artichokes falls in the category of fast pasta that needs no preparation at all, can be made in less than 30 minutes and is a great dinner for 4-5 people, same as all the great quick pasta dish recipes. Add the sliced artichokes to a large pan with a little olive oil, garlic, oregano, salt and don’t forget a sprinkle or two of hot pepper flakes. Remove from heat and place in a large mixing bowl, add parsley and Parmesan and serve. I also don’t sear the artichoke but continue to cook them for a few more minutes with the chicken stock and the cream. You can take it to the lemony side (artichokes love lemon!) To Make Lemon Spaghetti with Artichokes, You Will Need: Spaghetti: I love to use spaghetti with this sauce, but linguini would also work well. I have used frozen artichokes in this recipe, peeling an artichoke can be an exhausting job and we do want a fast dinner here. While canned artichokes taste fine in other recipes, in this fresh pasta dish they don’t taste as good as the frozen variety does. Abondanza! Taking this dish to the spicy areas is just as good and you can add dried or fresh chili peppers to the pasta. Read more... Pro-level tricks to transform your cooking! Jeff, Hi Jefferson, are you looking to substitute the parmesan with mozzarella? I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. It keeps the parsley fresh and green but more important my kids like a creamy white sauce without parsley so I serve them with the clean smooth sauce and only after add the parsley and Parmesan. drain the pasta. Return the artichoke mix to the skillet. Or, maybe even a fresh tomato Caprese Pasta, which is so easy and wonderfully delicious. Believe it or not, they’re way more common than they used to be. The artichoke season is not long, the frozen ones are in great quality and just need cooking in boiling water for a few minutes. Cook until the onions have softened. I used Vermicellini pasta that needs 9 minutes cooking. Season with salt and pepper, add the pasta and cook for another minute. Reserve 1/4 cup of the artichokes and then transfer the rest of the mixture to a food processor and pulse until a paste forms. Cook the pasta for 1 minute less than the package instructs, it needs to be 'al dente'. Add salt to a big saucepan filled with water and bring to a simmer. Add salt and pepper to taste (do not undersalt!) Grab a big serving bowl and dump in the hot, drained pasta. This form collects your name, email and content so that we can keep track of the comments placed on the website. This form collects your name, email, and content so that we can keep track of the comments placed on the website. It also puts a couple notches in your culinary belt. Don’t be tempted to use bottled lemon juice, fresh is always best! But you can use whatever you like, or whatever you have on hand. Your email address will not be published. This pasta is full of taste, I add the parsley only when the pasta and sauce are off the heat, mixing it in a bowl. You can even find them at big box stores like Walmart. Easy, breezy pasta recipes calling your name? Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, … Think of it as a jumping off point for your next masterpiece. Drain and set aside. The anchovies, olives, capers, garlic, basil and lemon pack a major flavour punch and just the way I like it. The stir in the artichoke hearts and cook until they’re heated through. Reduce heat to low. Try Pasta Primavera, bursting with spring veggies, or Creamy Chicken Pasta with Sun-Dried Tomatoes.