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!
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!
How to make it
Each number corresponds to the numbered written steps below.
- 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.
- 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.
- 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.
- Add 1 cup of dry white wine to the pan, increase the heat to high, and allow to boil for 2 minutes.
- Add the artichoke hearts and reduce the heat to a moderate simmer.
- Add 1 cup of pasta water to the pan.
- Add the linguine to the pan and toss gently to emulsify the sauce, cooking the pasta just until it reaches al dente.
- Once the pasta is cooked, remove the pan from the heat and add the butter, parsley, lemon juice, and lemon zest.
- Add a 1/2 cup of the toasted breadcrumbs and toss until combined.
- 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!
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.
More awesome pasta recipes
If you like stuffed artichoke pasta, here are a few pasta recipes we think you’ll love!
- Lemon caper linguine – pasta with capers, breadcrumbs, lemon, garlic, and oil.
- Roasted broccolini pasta – pasta tossed with roasted broccolini, Parmigiano Reggiano, and toasted breadcrumbs.
- Lemon arugula pasta – arugula tossed with pasta, lemon, and Parmigiano Reggiano.
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Pasta with Artichokes and Breadcrumbs
Ingredients
- 1 pound linguine
- 1/4 cup extra virgin olive oil
- 8 cloves garlic sliced
- 1/4 teaspoon crushed hot 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 hot 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Jim this was a great dish I will definitely add this to my rotation, THANK YOU and your wife!!!!!!
So happy you enjoyed, James!
Excellent! I saw this recipe and knew I had to try try it. I made it exactly according to your instructions, and it was perfect. It truly has that unique stuffed artichokes flavor. My wife and I are always looking for good vegetarian recipes for dinners with my sister. While this is wonderful as is, we think it would make a good base for any number of proteins, like shrimp, scallops, sausage, or chicken. Do you have any suggestions?
Hi Mark, we’re so happy you liked this recipe! The flavors in this dish would be great with seafood, as you mentioned, such as shrimp, scallops, and canned or fresh clams.
The mark of a solid dish is one which needs no adjustments from the written word. Fantastic dish. My 16 and 20 year old gobbled it up joyfully. It will now be in the rotation.
I’ve been following Jim for quite some time now. He’s an excellent cook and teacher ! Easy to follow and I love his recipes. Tara , you do a great job with his videos and input. Your son is a great taste tester and his faces are hilarious when tasting his food. I’m a Brooklyn transplant who lives in California and no one knows real Italian food better than New Yorkers! My Mother in Law, lived in Ridge and we visited her often. What a cute little area ! Who knows, maybe we were shopping at the same stores. That meat and fish market is AWESOME! Have a great day ๐ฅฐ
Thanks so much, Linda! We’re so happy you’re enjoying the recipes and find them helpful. Our PO Box is in Ridge, but we’re actually in the Stony Brook area. However, I do know the meat and fish market you’re talking about and they are awesome!
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.
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.
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.
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
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.
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
Hi Dorothy, I’m so happy you enjoyed the recipe and appreciate the comment!
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
Hi Gregg, thanks for the comment. I’m so happy you enjoyed the recipe!
Full of flavor..delicious with a chilled glass of chardonnay ….
Hi Ann, I’m so happy you enjoyed and thanks for the comment!
Have to try thisโฆthank you
Thanks for the comment, Joanne, and hope you enjoy.
I need to see a video
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.