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Artichoke Pasta Recipe

Recipe by Pedro M. A. Neves

This classic Italian artichoke pasta combines tender globe artichokes with garlic, white wine, and fresh parsley for a elegant yet simple main course. The artichokes are sautéed until golden and caramelized, then tossed with al dente pasta and a light olive oil emulsion. A quintessential Roman-style preparation that highlights the natural sweetness of spring artichokes.

Ingredients

• 400g dried pasta (penne or rigatoni)
• 600g fresh globe artichokes (about 4 medium)
• 90ml extra virgin olive oil
• 6 cloves garlic, thinly sliced
• 200ml dry white wine
• 480ml vegetable or chicken stock
• 1 lemon, halved
• 30g fresh flat-leaf parsley, chopped
• 8g sea salt
• 3g black pepper
• 2g red pepper flakes (optional)
• 15g Pecorino Romano cheese, grated

Instructions

1. Clean the artichokes by trimming 1 cm from the top and cutting the stem to 3 cm. Cut each artichoke in half lengthwise, then scoop out the fuzzy choke center with a spoon. Slice each half into 4-5 wedges and immediately toss with lemon juice to prevent browning.

2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions, stirring occasionally. Reserve 120ml of pasta cooking water before draining.

3. While the pasta cooks, heat 60ml of olive oil in a large skillet over medium-high heat. Once shimmering, add the artichoke wedges in a single layer and do not stir for 4 minutes to develop color.

4. Stir the artichokes and cook for another 3-4 minutes until golden on the second side. Add the sliced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant.

5. Deglaze the pan by pouring in the white wine, scraping the bottom with a wooden spoon to release any browned bits. Allow the wine to reduce by half, approximately 2 minutes.

6. Pour in the stock and bring to a simmer. Cook the artichokes for 6-8 minutes until fork-tender, then season with salt and pepper to taste.

7. Add the cooked pasta directly to the artichoke pan along with 80ml of reserved pasta water. Drizzle the remaining 30ml of olive oil over the top and toss gently for 2 minutes, allowing the pasta to absorb the broth.

8. Add more reserved pasta water if the mixture appears dry—the finished pasta should have a light sauce clinging to each piece. Stir in the fresh parsley and taste for seasoning, adjusting salt and pepper as needed.

9. Divide the artichoke pasta among four shallow bowls. Drizzle each serving with a small amount of extra virgin olive oil and top with grated Pecorino Romano cheese.

Substitutions

• Substitute fresh artichokes with 340g frozen artichoke hearts (thawed and drained) to reduce prep time by 15 minutes
• Replace Pecorino Romano with grated Parmigiano-Reggiano for a milder, less salty finish
• Use vegetable stock instead of chicken stock for a lighter, more delicate flavor profile
• Substitute white wine with additional stock plus 15ml lemon juice for an alcohol-free version

Tips

• Score the flat surface of artichoke wedges with shallow crosshatches before cooking to increase caramelization and surface area
• Do not stir artichokes immediately after adding to the pan—allowing them to sit creates a golden crust that concentrates their natural sweetness
• Reserve more pasta water than called for; the starch helps emulsify the sauce and creates a silky coating on each strand
• Serve immediately while hot, as the pasta will continue absorbing liquid and may become dry if left sitting

This dish reflects Roman cuisine's seasonal tradition of preparing artichokes in springtime, when baby and medium artichokes are abundant at local markets. In Italy, particularly in the Lazio region, artichokes are a beloved vegetable celebrated through simple preparations that let their delicate flavor shine without heavy sauces.

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