Lemon Artichoke Pasta

Lemon Artichoke Pasta

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Lemon Artichoke Pasta


Units Scale
  • 1/2 pound of pasta, preferably short
  • 12 oz of homemade marinated artichokes
  • 1/4 cup marinated sun-dried tomatoes, chopped
  • 1/2 of a lemon, juiced
  • 1/4 cup roasted pistachios, finely chopped
  • large handful of basil, torn
  • 2 large handfuls of arugula
  • 4 oz ricotta salata or feta

Artichoke & Tomato Marinade

  • 1/2 cup extra virgin olive oil
  • zest from both a large lemon & orange
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary, optional
  • 1 garlic clove, pressed
  • 1/2 teaspoon each salt and pepper


  1. Drain a jar of artichoke hearts in water. Then add them back into the jar and cover with 2/3 of the marinade. With the leftover marinade, add it to a small jar with chopped sun-dried tomatoes that were in a bag (not oil). Let those vegetables sit for a few hours in the fridge or until the next day.
  2. In a pot of boiling water add a large handful of salt and drop the pasta to cook until al dente. Stirring every few minutes.
  3. In a large bowl add the jar of artichokes WITH all of the marinade, the tomatoes NO extra oil needed, and the lemon juice.
  4. Drain the pasta and add it to the bowl. Toss until the pasta is fully coated
  5. Add in the crumbled cheese, basil, and pistachios. If you’re enjoying this pasta the same day, then also add the arugula. If you’re enjoying the pasta later that day or the next day just add the arugula when serving!

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