Crispy Artichoke Pasta
This easy 20 minute pantry pasta is garlicky, lemony, and packed with flavor and texture.=
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 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!