Pasta with Artichokes and Breadcrumbs

Pasta with artichokes and breadcrumbs is a bit of a riff on the stuffed artichoke.  Loaded with all the stuffed artichoke flavors you love, like garlicky breadcrumbs, lemon, and of course artichoke hearts, this pasta is easy to make and even easier to eat!

 

If you’ve been following us for a while, you may already know that our baked artichoke hearts with breadcrumbs is one of our most popular recipes.

As lovers of pasta, we naturally thought to combine the two dishes into one and came up with this gem.

Pasta with artichokes and breadcrumbs is loaded with wonderful flavor thanks to the lemon, garlicky breadcrumbs, white wine, and artichoke hearts and can be ready in about 40 minutes.

Of course, if you’re craving the full experience of a stuffed artichoke, we encourage you to try that recipe too!

How to make it

Each number corresponds to the numbered written steps below.

1. In a large pan over medium heat combine 1 1/2 cups of plain breadcrumbs, 3 cloves of minced garlic, 4 tablespoons of extra virgin olive oil, 1 tablespoon of lemon zest, 1/4 teaspoon of crushed red pepper flakes, and 1 teaspoon of salt.  

2. Toast the breadcrumb mixture for 5-7 minutes or until golden and then set aside.  Note: Keep the breadcrumbs moving so that they don’t burn.  
3. Slice 8 cloves of garlic, mince a 1/2 cup of flat-leaf parsley, and cube 4 tablespoons of butter.  Zest and juice a lemon(s) enough to yield 2 tablespoons of juice and 1 tablespoon of zest.  Drain and quarter the artichoke hearts from 2 15-ounce cans.  Bring a large pot of salted water to boil and begin to cook 1 pound of linguine to 1 minute less than al dente.  Meanwhile, heat a large pan to medium heat and add a 1/4 cup of extra virgin olive oil and the sliced garlic.  Saute for 2-3 minutes until the garlic is golden, then add a 1/2 teaspoon of crushed red pepper flakes and saute for 30 seconds more.

4. Add 1 cup of dry white wine to the pan, increase the heat to high, and allow to boil for 2 minutes.
5. Add the artichoke hearts and reduce the heat to a moderate simmer.

6. Add 1 cup of pasta water to the pan.
7. Add the linguine to the pan and toss gently to emulsify the sauce, cooking the pasta just until it reaches al dente.

8. Once the pasta is cooked, remove the pan from the heat and add the butter, parsley, lemon juice, and lemon zest.
9. Add a 1/2 cup of the toasted breadcrumbs and toss until combined.

10. Taste test and adjust salt and pepper to taste.  If the pasta is at all dry, add more of the reserved pasta water and a little at a time to loosen it up.  Serve with the remaining breadcrumbs and grated parmesan cheese.  Enjoy!

Top tips for pasta with artichokes and breadcrumbs

• Save your pasta water! We say this in nearly every pasta recipe because it really is that important.  It’s even more critical in this recipe since the breadcrumbs can dry out the pasta once tossed.  The use of breadcrumbs in this recipe is very much like how we made the Sicilian favorite pasta con le sarde.
• Artichokes. We used canned artichokes packed in water.  Since we’re adding so much of our own flavor the water-packed ones are better since the oil-packed hearts tend to be heavily seasoned/marinated already.  You can also use frozen and thawed artichoke hearts if need be.
• Lemon.  When zesting the lemon be sure to only zest the yellow part and avoid the pith, or white part as it will be bitter.  Rolling the lemon on a flat surface or cutting board prior to cutting will help yield maximum juice.
• Breadcrumbs. You’ll have extra breadcrumbs after tossing with pasta.  We recommend topping each serving with breadcrumbs to really bring on that stuffed artichoke flavor.
• Additions and substitutions. Feel free to use a different pasta shape, add different herbs, and make changes as you see fit.  Some great additions would be capers, anchovy, and mint. 

More awesome pasta recipes

If you like stuffed artichoke pasta, here are a few pasta recipes we think you’ll love!

• Lemon caper linguine – pasta with capers, breadcrumbs, lemon, garlic, and oil.
• Roasted broccolini pasta – pasta tossed with roasted broccolini, Parmigiano Reggiano, and toasted breadcrumbs.
• Lemon arugula pasta – arugula tossed with pasta, lemon, and Parmigiano Reggiano.

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