Pasta with artichokes and breadcrumbs is a bit of a riff on the stuffed artichoke.  Loaded with all the stuffed artichoke flavors you love, like garlicky breadcrumbs, lemon, and of course artichoke hearts, this pasta is easy to make and even easier to eat!

Overhead shot of pasta with artichoke hearts and breadcrumbs.

If you’ve been following us for a while, you may already know that our baked artichoke hearts with breadcrumbs is one of our most popular recipes.

As lovers of pasta, we naturally thought to combine the two dishes into one and came up with this gem.

Pasta with artichokes and breadcrumbs is loaded with wonderful flavor thanks to the lemon, garlicky breadcrumbs, white wine, and artichoke hearts and can be ready in about 40 minutes.

Of course, if you’re craving the full experience of a stuffed artichoke, we encourage you to try that recipe too!

Ingredients shown: linguine, olive oil, lemons, white wine, parsley, garlic, breadcrumbs, and artichoke hearts.

How to make it

Each number corresponds to the numbered written steps below.

  1. In a large pan over medium heat combine 1 1/2 cups of plain breadcrumbs, 3 cloves of minced garlic, 4 tablespoons of extra virgin olive oil, 1 tablespoon of lemon zest, 1/4 teaspoon of crushed red pepper flakes, and 1 teaspoon of salt.  

Pasta with artichokes and breadcrumbs recipe process shot collage group number one.

  1. Toast the breadcrumb mixture for 5-7 minutes or until golden and then set aside.  Note: Keep the breadcrumbs moving so that they don’t burn.  
  2. Slice 8 cloves of garlic, mince a 1/2 cup of flat-leaf parsley, and cube 4 tablespoons of butter.  Zest and juice a lemon(s) enough to yield 2 tablespoons of juice and 1 tablespoon of zest.  Drain and quarter the artichoke hearts from 2 15-ounce cans.  Bring a large pot of salted water to boil and begin to cook 1 pound of linguine to 1 minute less than al dente.  Meanwhile, heat a large pan to medium heat and add a 1/4 cup of extra virgin olive oil and the sliced garlic.  Saute for 2-3 minutes until the garlic is golden, then add a 1/2 teaspoon of crushed red pepper flakes and saute for 30 seconds more.

Recipe process shot collage group number two.

  1. Add 1 cup of dry white wine to the pan, increase the heat to high, and allow to boil for 2 minutes.
  2. Add the artichoke hearts and reduce the heat to a moderate simmer.

Recipe process shot collage group number three.

  1. Add 1 cup of pasta water to the pan.
  2. Add the linguine to the pan and toss gently to emulsify the sauce, cooking the pasta just until it reaches al dente.

Recipe process shot collage group number four.

  1. Once the pasta is cooked, remove the pan from the heat and add the butter, parsley, lemon juice, and lemon zest.
  2. Add a 1/2 cup of the toasted breadcrumbs and toss until combined.

Recipe process shot collage group number five.

  1. Taste test and adjust salt and pepper to taste.  If the pasta is at all dry, add more of the reserved pasta water and a little at a time to loosen it up.  Serve with the remaining breadcrumbs and grated parmesan cheese.  Enjoy!

Black plate with linguine, artichoke hearts, and breadcrumbs.

Top tips for pasta with artichokes and breadcrumbs

  • Save your pasta water! We say this in nearly every pasta recipe because it really is that important.  It’s even more critical in this recipe since the breadcrumbs can dry out the pasta once tossed.  The use of breadcrumbs in this recipe is very much like how we made the Sicilian favorite pasta con le sarde.
  • Artichokes. We used canned artichokes packed in water.  Since we’re adding so much of our own flavor the water-packed ones are better since the oil-packed hearts tend to be heavily seasoned/marinated already.  You can also use frozen and thawed artichoke hearts if need be.
  • Lemon.  When zesting the lemon be sure to only zest the yellow part and avoid the pith, or white part as it will be bitter.  Rolling the lemon on a flat surface or cutting board prior to cutting will help yield maximum juice.
  • Breadcrumbs. You’ll have extra breadcrumbs after tossing with pasta.  We recommend topping each serving with breadcrumbs to really bring on that stuffed artichoke flavor.
  • Additions and substitutions. Feel free to use a different pasta shape, add different herbs, and make changes as you see fit.  Some great additions would be capers, anchovy, and mint. 

Closeup shot of pan with pasta and artichoke hearts.

More awesome pasta recipes

If you like stuffed artichoke pasta, here are a few pasta recipes we think you’ll love!

If you’ve enjoyed this pasta with linguine with artichoke hearts recipe or any recipe on this site, give it a 5-star rating and leave a review.

We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

Pasta with Artichokes and Breadcrumbs

5 from 6 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
Pasta with artichokes and breadcrumbs is a dish inspired by the classic, stuffed artichokes. Toasted breadcrumbs are tossed with al dente pasta, artichoke hearts, lemon, garlic and oil and topped with more breadcrumbs and plenty of Parmigiano Reggiano cheese.

Ingredients 

  • 1 pound linguine
  • 1/4 cup extra virgin olive oil
  • 8 cloves garlic sliced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 15 ounce cans artichoke hearts drained and quartered
  • 1 cup dry white wine
  • 3 cups reserved pasta water will most likely not need all of it
  • 4 tablespoons butter cubed
  • 1/2 cup Italian flat-leaf parsley minced
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • salt and pepper to taste

For the breadcrumbs

  • 1 1/2 cups plain breadcrumbs
  • 3 cloves garlic minced
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon lemon zest
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt

Instructions 

For the breadcrumbs

  • Mix together all of the breadcrumb ingredients and toast in a large pan over medium heat for about 5-7 minutes or until golden but not burned. Set the toasted breadcrumbs aside.

For the pasta

  • Bring a large pot of salted water to boil. Cook the linguine until 1 minute less than al dente.
  • Heat a large pan to medium heat and add the extra virgin olive oil and garlic. Saute until golden (about 2-3 minutes) then add the crushed red pepper flakes and cook for 30 seconds more.
  • Next, add the wine to the pan and turn the heat to high. Boil for 2 minutes then add the artichoke hearts and turn the heat down to a moderate simmer.
  • Add 1 cup of pasta water to the pan along with the linguine. Toss to coat and emulsify the sauce. Cook the pasta until it just reaches al dente.
  • Once the pasta is cooked remove the pan from the heat and add the butter, parsley, lemon juice, zest, and a 1/2 cup of the toasted breadcrumbs. Toss once more. Taste test and season well with salt and pepper. If the pasta is at all dry, add more of the reserved pasta water, a bit at a time, to loosen it up.
  • Serve with the remaining breadcrumbs and grated parmesan cheese. Enjoy!

Notes

  • Always reserve pasta water. If the pasta dries out before serving, just add a few ounces of the pasta water to bring the consistency right back to perfect.
  • The extra breadcrumbs should be divided into each plate.  This will really give the stuffed artichoke taste to this pasta recipe.
  • Leftovers can be saved for up to 3 days and can be reheated in the microwave.

Nutrition

Calories: 789kcal | Carbohydrates: 123g | Protein: 23.3g | Fat: 22.2g | Saturated Fat: 3g | Sodium: 764mg | Potassium: 896mg | Fiber: 16.2g | Sugar: 7.7g | Calcium: 149mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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15 Comments

  1. I really love the recipes, I watch you on Facebook beautiful family. I like you have your family involved with cooking more should be like you.

  2. 5 stars
    Jim:
    I love artichoke hearts too. This pasta with artichoke and breadcrumbs recipe is delicious! I could eat it every night. I have enjoyed all of your recipes I have tried so far.
    What part of Italy does your family come from?
    Have you ever made wild boar sauce? Had it in Italy in the Tuscany region.
    Thank you for sharing all of your wonderful recipes.

    1. Hi Marian, thanks for the comment and so happy you enjoyed! Jim’s grandma’s side is from Basilicata and his grandfather’s side from Sicily. I’ve had wild boar sauce before and it’s delicious – chocolate is one of the ingredients. Jim hasn’t made it with wild boar but his short rib ragu reminds me a lot of it.

  3. Can this be made ahead. To what point. I need this for Christmas Eve but I don’t want to make it that day. Thanks

    1. Hi Arlene, you can make the breadcrumbs ahead of time, as well as the sauce with the artichokes. I wouldn’t make the pasta until shortly before you’re ready to eat and be sure to save pasta water for the sauce and to reconstitute if it dries out at all.

  4. 5 stars
    Made this with thin spaghetti, as that is all I had in the house. Actually, it turned out great. I was surprised. Great recipe!! Used up the canned artichokes I had on hand. Love when I can improvise, and it turns out great! Thanks

  5. Did the artichoke bake for Easter with boneless leg of lb and what a big hit. So decided to do this pasta with same guests and WOW…was terrific

    1. Hi Anthony, I may do a video in the future, but in the meantime, you can refer to the detailed process images that are in the post.