Artichoke Olive Lemon Pasta Recipes

LEMONY ARTICHOKE LINGUINE WITH OLIVES

Steps:

• Cook pasta per pkg. directions. Drain pasta, return it to the pot, and toss with lemon juice.
• Place olives in a small bowl. Heat 3 Tbsp oil in a medium skillet on low along with lemon zest, red pepper flakes, and fennel seeds. When barely simmering, pour over olives. Fold in parsley.
• Heat remaining Tbsp oil in skillet on high. Place artichokes in pan, cut sides down, and cook until golden brown, about 3 minutes. Flip artichokes, reduce heat to medium, add garlic, and cook until garlic is golden brown, about 1 minute.
• Toss garlicky artichokes with pasta, then fold in marinated olives. Served topped with shaved Parmesan.

ARTICHOKE, OLIVE & LEMON PASTA

Steps:

• Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
• Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

ARTICHOKE & LEMON PASTA

Steps:

• Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

ARTICHOKE, ANCHOVY AND LEMON PASTA

Steps:

• For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
• For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
• For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
• Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
• Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.

PASTA WITH ARTICHOKES AND PANCETTA

Steps:

• Squeeze one lemon half into a large bowl of cold water. Pluck off all tough leaves from one artichoke, until you reach leaves that are pale and soft. Using a vegetable peeler or paring knife, peel stem and trim base of artichoke, then dunk it in lemon water to keep it from browning. Cut off the top 1/3 of artichoke and discard. Cut artichoke in half; remove any inner purple leaves and scoop out the fuzzy choke if there is one. Thinly slice artichoke lengthwise to include some of the heart. Put slices in the lemon water and leave them there as you cut remaining artichokes.
• Bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil in a large skillet over medium heat. Stir in pancetta and cook until browned and crispy, stirring occasionally, 8 to 12 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate; leave fat in pan.
• Drain the artichokes, shaking them well to remove excess water. Raise heat under pan to medium-high, and stir in artichokes, leeks, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook until golden brown and tender, 10 to 12 minutes. Reduce heat to low, and stir in vermouth, scraping up any browned bits from bottom of skillet.
• Stir in cooked pasta, pancetta, chives and parsley. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
• Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.

ARTICHOKE, LEMON & PARMESAN PASTA

Steps:

• Cook the spaghetti following pack instructions.
• Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
• Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.