Lemon Artichoke Pasta

The leeks, shallots and artichokes are slowly simmered and combined with fresh lemon juice to create a bright and citrusy pasta dish similar to pasta limone perfect for a weeknight meal. The sweet leeks pair well with the buttery artichoke hearts and the citrus to highlight the Mediterranean flavors of this dish.

This pasta goes well with roasted chicken as a protein for a more well-rounded meal or can be served alone for a vegetarian dinner entrée.

Lemon Artichoke Pasta

Key Ingredients in This Recipe

• Shallot – Shallots have a mild, slightly sweet flavor. If needed swap in yellow or red onion in this recipe. The general rule of thumb is 3 medium shallots equal 1 medium onion.
• Artichoke – I use water-packed artichoke hearts in this recipe. They are already prepared and ready to eat making for an easy addition to this pasta. Steamed artichoke hearts can also be used in this recipe.
• Lemon zest – The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it. 
• Wine – White wine is the base for the lemon artichoke pasta sauce. Use a dry white wine for this dish since it won’t overpower the dish by making it too sweet. The buttery Chardonnay complements this recipe. Never cook with a wine you wouldn’t drink!
• Cavatelli – Cavatelli is one of my favorite pasta shapes with likeness to miniature hot dog buns. It hails from the South of Italy, specifically Puglia. There is a reason that certain pasta noodles are classically paired with certain sauces – cavatelli works with ragu because the shape holds chunkier sauces in its curled edges. If cavatelli can’t be located opt for a similar artisan shape such as orecchiette.

How to Make Lemon Artichoke Pasta

1. Sauté. Heat a large saucepan over medium heat, add the oil and heat through. Add the butter and allow to melt, then add the leeks and shallots, stirring occasionally until soft and opaque, about 5 minutes. Add the artichokes and garlic and stir for an additional minute.
2. Reduce the wine. Add the chardonnay and bring to a simmer and let reduce by half, about 4 minutes. Add the chicken stock, thyme and oregano and simmer over medium-low heat until the sauce comes together and reduces by about half, about 15 minutes.
3. Season with lemon. Add the lemon zest and lemon juice then season to taste with salt and pepper.
4. Cook the pasta. Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Add the sauce and stir to combine.
5. Serve. Divide the pasta among warmed pasta bowls and top with cheese and parsley.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Grilled Artichokes with Lemon Dressing and Pecorino
• Quick Braised Baby Artichokes with Burrata
• Spinach Artichoke Pizza

Lemon Artichoke Pasta

Print Pin

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 large leek, white parts only, diced
• 2 medium shallots, diced
• 1 (12-ounce) jar artichoke hearts packed in water, drained and chopped
• 3 cloves garlic, chopped
• 1 cup chardonnay
• 1½ cups chicken stock
• ½ teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 teaspoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• Kosher salt, as needed
• Freshly ground black pepper as needed
• ¾ pound cavatelli pasta
• ½ cup freshly grated Parmesan cheese
• 1 tablespoon chopped flat-leaf parsley, for garnish

Instructions:

• Heat a large saucepan over medium heat, add the oil and heat through. Add the butter and allow to melt, then add the leeks and shallots, stirring occasionally until soft and opaque, about 5 minutes. Add the artichokes and garlic and stir for an additional minute.
• Add the chardonnay and bring to a simmer and let reduce by half, about 4 minutes. Add the chicken stock, thyme and oregano and simmer over medium-low heat until the sauce comes together and reduces by about half, about 15 minutes.
• Add the lemon zest and lemon juice then season to taste with salt and pepper.
• Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot. Add the sauce and stir to combine.
• Divide the pasta among warmed pasta bowls and top with cheese and parsley.

DID YOU MAKE THIS?

TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings