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 perfect for a weeknight meal.
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This five-step lemon artichoke pasta is a bright, citrusy pasta dinner made with sautéed leeks, shallots, artichoke hearts, white wine, and fresh lemon for a light yet flavorful sauce. It’s perfect for an easy weeknight meal that still feels elevated, with Mediterranean flavors and a buttery texture that pairs well with many proteins. Serve it as a vegetarian main or alongside my lemon and garlic spatchcocked chicken for a more well-rounded meal. If you love this flavor profile, try these grilled artichokes with lemon dressing and pecorino next.
Why You’ll Love This Recipe
- Kid-friendly – Mild lemon flavor and tender pasta make it approachable for all ages.
- Bright and fresh – Lemon zest and juice add balance to the rich sauce.
- Weeknight-ready – Simple ingredients and minimal prep keep things easy.
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.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Reserve some of the pasta cooking water before draining, and use it to loosen the sauce so it coats the pasta evenly.
Swaps & Substitutions
- Pasta: If you don’t have cavatelli, use orecchiette, penne, or fusilli instead.
- Artichokes: Marinated or steamed artichoke hearts can be used in place of water-packed.
- Wine: Substitute additional stock with a splash of white wine vinegar if needed.
- Herbs: Italian seasoning works well if fresh thyme and oregano aren’t available.
- Cheese: Pecorino romano or asiago can replace parmesan for a sharper flavor.
How to Make Lemon Artichoke Pasta (Step-by-Step)
- 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.
- 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.
- Season with lemon. Add the lemon zest and lemon juice then season to taste with salt and pepper.
- 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.
- Serve. Divide the pasta among warmed pasta bowls and top with cheese and parsley.
How to Serve Lemon Artichoke Pasta
- With protein: Add grilled chicken, shrimp, or seared scallops for a complete meal.
- With greens: Stir in arugula or spinach just before serving.
- With bread: Serve with crusty bread to soak up the lemony sauce.
- Garnish: Finish with extra lemon zest, cracked black pepper, and fresh herbs.
How to Store Lemon Artichoke Pasta
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
- Freeze: Freeze in a freezer-safe container for up to 2 months.
- Reheat: Warm gently in a skillet with a splash of water or stock.
- Finish fresh: Add cheese and herbs after reheating for best flavor.
FAQ – Frequently Asked Questions
Can lemon artichoke pasta be made vegetarian?
Yes, simply use vegetable stock instead of chicken stock.
What pasta works best for lemon artichoke pasta?
Short pasta shapes like cavatelli, orecchiette, or penne work best because they hold the sauce well.
Can I add protein to lemon artichoke pasta?
Yes, chicken, shrimp, or scallops pair especially well with the lemon and artichoke flavors.
How long does lemon artichoke pasta last in the fridge?
Lemon artichoke pasta will keep for up to 4 days when stored properly in the refrigerator.
Other Recipes to Try
If you loved this pasta dish, check out some of these artichoke-forward recipes next:
- Grilled Artichokes with Lemon Dressing and Pecorino
- Quick Braised Baby Artichokes with Burrata
- Spinach Artichoke Pizza
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Lemon Artichoke Pasta
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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.
Notes:
Reserve some of the pasta cooking water before draining, and use it to loosen the sauce so it coats the pasta evenly.
Nutrition:
Calories: 588kcal | Carbohydrates: 75g | Protein: 19g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 346mg | Potassium: 452mg | Fiber: 4g | Sugar: 6g | Vitamin A: 752IU | Vitamin C: 10mg | Calcium: 209mg | Iron: 3mg
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