I decided that my new year’s resolution is to do more with less. That means more quick and easy meals that pack the same flavor as 1 hr + meals. This garlic white wine crispy lemon artichoke pasta is a great weeknight dish elevated with crunchy zesty lemon breadcrumbs and crispy roasted artichokes. The best part of this pasta? You probably already have most of the ingredients in your pantry, and if you like wine chances are you already have everything
LET’S TALK ABOUT THAT CRISPY CRUNCH
I don’t know about you but I love artichokes, canned, frozen, and don’t even get me started with marinated. If you have never roasted artichokes you are missing out. What an amazing transformation. these little chokes go through with just a drizzle of olive oil, a pinch of salt and 15-20 minutes in a 400-degree oven. If you are running to your oven now to preheat it and try these salty crunchy artichokes, make sure you use canned (frozen would work too, but defrost them first). Just drain the can, cut them into half’s or quarters if they aren’t already, pat dry, and you are on your way. I would shy away from roasting marinated artichokes, they don’t crisp up as nicely and become a mess in the oven with the amount of hidden oil that is stuck in between those layers of leaves.
In addition to those salty crispy artichokes, this pasta is also topped with zesty crunchy breadcrumbs. One of my favorite hacks for elevating any pasta dish, especially the ones that need extra texture. If this sounds familiar, then you have probably read some of my previous recipes. These beyond easy breadcrumbs are used in my Crunchy Kale Salad.
WHAT YOU’LL NEED FOR CRISPY LEMON ARTICHOKE PASTA
Artichokes– Quartered canned. This recipe calls for 3 whole cans, 2 for the sauce and 1 to roast up crispy artichokes. Why canned and not frozen? Well, first off they are easier to find. Second we want the artichoke water for the sauce.
White Wine– This recipe calls for a dry white wine, pinot or sauvignon blanc are great options.
Lemon – Zest and juice.
Flour – One of my favorite ways of creating a creamier pasta sauce without heavy cream. If you know anything about adding an acid such as lemon juice to milk or heavy cream then you know it curdles. By using flour to make a roux and not relying on cream to make this dish well creamy, there are no worries on separating.
Garlic – Wouldn’t be a TBA recipe without it. Fresh only!
Pasta – Players choice here, the pasta used in this specific recipe was linguini fini.
MMM CRUNCHY PASTA….
HOW TO MAKE CIRSPY LEMON ARTICHOKE PASTA
Toast the Artichokes – Preheat oven to 400°. On a sheet pan place 1 can drained and dried artichokes. Drizzle with olive oil, a pinch of salt, and toss. Roast for 15-20 minutes until artichokes are golden, but not burnt. Place on side.
Make the Breadcrumbs – In a dry frying pan add panko, a pinch of salt, and zest of 1 lemon. On low heat toast the panko until golden brown, continuously tossing approx. 5 minutes. Remove from heat, and place on the side.
Make the Pasta – In a pot over low-medium heat add 2 tbsp of olive oil. Add chopped garlic and sauté until garlic is fragrant, soft, but not brown 2-3 minutes. Create a roux by mixing in flour. Cook the roux for 2-3 minutes. Add wine and whisk the roux with the flour so it creates a thick smooth paste. Cook for 2 minutes. Add artichoke hearts with 1 can of artichoke water. Stir gently to not break artichoke hearts. Simmer for 5 minutes. Add the butter, lemon juice, a pinch of salt if needed, and toss in your pasta.
Top this pasta with crispy artichokes and lemon breadcrumbs.
STORING / REHEATING
This pantry pasta is designed to be eaten immediately. In the event that you want to make this in advance, make the sauce and don’t add the pasta until you are ready to eat. The zesty panko can be made days in advance, just store in an airtight container out at room temp. The crispy artichokes need to be made same day.
This easy 20 minute pantry pasta is garlicky, lemony, and packed with flavor and texture.=
Keyword 20 Minute Meal, Artichokes, Pantry Pasta, Pasta
Prep Time 5 minutesmins
Cook Time 20 minutesmins
1/2lbpasta of choice1/2 a box, linguini fini used in this recipe
1/2cupdry white winepinot grigio is a great option
2 cansquartered artichoke hearts in watersave 1 can of the water
Crispy Artichoke Topping
1canquartered artichoke heartsdrained and patted dry
1tbspolive oilextra virgin
Crunchy Zesty Breadcrumbs
1zest of lemon
Crispy Artichoke Topping
Preheat oven to 400°. On a sheet pan place drained and dried artichokes, drizzle with olive oil, a pinch of salt and toss. Roast for 15-20 minutes until artichokes are golden, but not burnt. Place on side.
Crunchy Zesty Breadcrumbs
In a dry frying pan add panko, a pinch of salt, and zest of 1 lemon. On low heat toast the panko until golden brown, continuously tossing approx 5 minutes. Remove from heat.
In a large pot, boil pasta in salty water as per instructions on packaging. Drain and save on the side.
In another large pot over low-medium heat add 2 tbsp of olive oil. Add chopped garlic and sauté until garlic is fragrant, soft, but not brown 2-3 minutes. If garlic begins to brown the heat is too high.
Create a roux by mixing in flour. Cook roux for 3 minutes.
Add wine and whisk the roux with the flour so it creates a thick smooth paste. Cook for 2 minutes.
Add artichoke hearts with 1 can of artichoke water. Stir gently to not break artichoke hearts. Simmer for 5 minutes.
Add butter and lemon juice. Add a pinch of salt or salt to taste. Stir.
Add pasta, and toss to combine. Plate and top with crispy artichoke hearts and crunchy breadcrumbs. Enjoy!