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Crispy Artichoke Pasta

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 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 the 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.

plate of crispy artichoke pasta

What You’ll Need for Crispy 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 is a great option.
  • Lemon – Zest and juice.
  • Flour – One of my favorite ways of creating a creamier pasta sauce without heavy cream.
  • Garlic – Wouldn’t be a TBA recipe without it.
  • Panko Breadcrumbs
  • Butter
  • Pasta – Players choice here, the pasta used in this specific recipe was linguini fini.
up close crispy artichoke pasta

MMMM Crunchy Pasta…

up close crispy artichoke pasta

A Few Tips

  • Eat this pasta 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.

Looking for other simple quick pasta dishes? Check out Pasta, Peas, And Bacon or Lemon Caper Pasta.

Crispy Artichoke Pasta

Print Recipe
This easy 20 minute pantry pasta is garlicky, lemony, and packed with flavor and texture.=
Course Dinner
Cuisine Italian
Keyword 20 Minute Meal, Pasta
Prep Time 5 mins
Cook Time 20 mins
Servings 3 people

Ingredients

Pasta Sauce

  • 1/2 lb pasta of choice 1/2 a box, linguini fini used in this recipe
  • 5 cloves garlic minced
  • 2 tbsp flour
  • 1/2 cup dry white wine pinot grigio is a great option
  • 2 cans quartered artichoke hearts in water save 1 can of the water
  • 1 lemon
  • 3 tbsp butter

Crispy Artichoke Topping

  • 1 can quartered artichoke hearts drained and patted dry
  • 1 tbsp olive oil extra virgin
  • salt

Crunchy Zesty Breadcrumbs

  • 1/2 cup pano breadcrumbs unseasoned
  • 1 zest of lemon

Instructions

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.

Pasta Sauce

  • 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 4-5 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!

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