Artichoke Lemon Parmesan Pasta Recipes

ARTICHOKE & LEMON PASTA

Artichoke & Lemon Pasta image

While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

LEMON ARTICHOKE PASTA

Lemon Artichoke Pasta image

Made up from stuff in the kitchen! This recipe is vegan, but you can use non-vegan ingredients if you like (butter, milk, parmesan etc.) I had just a bit of local organic soy milk in the fridge, and added into the sauce at the last minute. Worked well. For the vegan parmesan, I use Recipe #283639 with 1 tbsp of nutritional yeast added in

Provided by Kozmic Blues

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 lb pasta
4 garlic cloves, minced
2 tablespoons vegan margarine
1/4 cup extra virgin olive oil
1/2 cup vegetable broth
12 ounces artichoke hearts, quartered
1/4 cup capers, rinsed and drained
1 large lemon, juice and zest
1/3 cup soymilk, unsweetened
2 teaspoons oregano
2 teaspoons italian seasoning
1/4 cup vegan parmesan cheese (I use Almesan - Vegan Parmesan)
salt and pepper, to taste
crushed red pepper flakes, to taste
extra vegan parmesan cheese, for serving

Steps:

Bring large pot of water to boil for pasta.
In a large saute pan, heat oilive oil and margarine over medium heat.
Add minced garlic and dried oregano and italian seasoning.
When garlic is fragrant, add artichike hearts, lemon zest, half the lemon juice, capers and veggie broth.
Simmer sauce while pasta cooks.
Stir in soy milk, remaining lemon juice and "parmesan".
Drain pasta and add to sauce.
Mix well and serve. Top with crushed red pepper (my favorite) and extra "parmesan" if you like.

Nutrition Facts : Calories 405.2, Fat 10.6, SaturatedFat 1.5, Sodium 370, Carbohydrate 66.7, Fiber 6.8, Sugar 2, Protein 13

ARTICHOKE, LEMON & PARMESAN PASTA

Artichoke, Lemon & Parmesan Pasta image

Make and share this Artichoke, Lemon & Parmesan Pasta recipe from Food.com.

Provided by English_Rose

Categories Spaghetti

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

5 ounces spaghetti
4 ounces marinated artichoke hearts, drained and sliced
1/2 lemon, juiced and zested
1 ounce parmesan cheese, finely grated
1 tablespoon basil, shredded
1 tablespoon olive oil
salt and pepper

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 BRAISED ARTICHOKES OVER PASTA

Lemon Braised Artichokes over Pasta image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 26

Ingredients

1 pound fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or stock
4 cups spinach, stemmed and washed
Lemon Braised Artichoke Hearts, recipe follows
1/4 cup chopped Italian parsley leaves
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Grated Parmesan, for serving
1/2 cup extra-virgin olive oil
1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves, or Herbes de Napa, recipe follows
1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
Small pinch freshly ground pepper
4 medium to large artichokes
1/2 lemon
6 tablespoons dried thyme leaves
3 tablespoons fennel seed
2 1/2 tablespoons dried summer savory leaves
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

Cook fettuccine according to package directions. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic. When garlic is golden, add the oregano and broth. Bring to a simmer, stir in the spinach to wilt. Add the artichokes. Drain the pasta and place in a serving bowl. Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper. Sprinkle with Parmesan and serve.
Preheat the oven to 375 degrees F.
Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan. Mix well and set aside while preparing the artichokes.
Snap outer leaves from an artichoke. Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration. Cut the heart in half and scrape out the choke with a spoon. Cut each piece in half again.
As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely. When all the artichokes are trimmed, put the pan over high heat and bring to a boil. Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes. Remove from the oven and let cool in the cooking liquid.
Combine all ingredients. Store in an airtight container away from light and heat for up to 4 months.

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