Lemon Braised Artichokes Over Pasta
Elevate your pasta night with this vibrant and fragrant recipe for Lemon Braised Artichokes Over Pasta. Fresh artichokes are gently braised with zesty lemons, garlic, and a splash of white wine (or vegetable broth) until tender and infused with flavor. The dish comes together beautifully as the tender artichokes and their citrusy, garlicky braising liquid are tossed with perfectly al dente spaghetti, creating a silky sauce that clings to every strand. A sprinkle of fresh parsley and optional Parmesan cheese adds the perfect finishing touch. This Mediterranean-inspired pasta is a delightful balance of brightness and earthiness, making it a perfect vegetarian dinner option. Quick and easy to prepare in under an hour, this recipe is a must-try for anyone craving a light yet satisfying meal! Perfect for “lemon pasta recipes,” “artichoke pasta dishes,” and those seeking “easy vegetarian dinner ideas.”
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Recipe Information
Ingredients
- 4 whole Artichokes
- 2 whole Lemon
- 4 tablespoons Olive oil
- 4 cloves Garlic
- 1 cup Dry white wine (or vegetable broth)
- 1 cup Water
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Dried spaghetti
- 0.5 cup Grated Parmesan cheese (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red chili flakes (optional)
Instructions
Prepare the artichokes by trimming the outer leaves, cutting off the top inch of the leaves, and trimming the stem to about 1 inch. Slice each artichoke in half and remove the fuzzy choke if present.
Immediately rub each cut artichoke with one of the lemons (cut in half) to prevent browning. Slice one lemon into thin rounds and set aside.
Bring a large pot of salted water to a boil for the pasta, but do not cook the pasta yet.
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the artichoke halves cut-side down to the skillet. Cook for 1-2 minutes to lightly brown them.
Pour in the white wine (or vegetable broth) and water. Add the thinly sliced lemon rounds, salt, black pepper, and chili flakes, if using.
Reduce the heat to low, cover the skillet, and let the artichokes simmer for 25-30 minutes until tender, turning them occasionally.
While the artichokes are braising, cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Once the artichokes are tender, remove the lid and increase the heat to medium-high to reduce the braising liquid slightly, about 2-3 minutes.
Add the cooked spaghetti to the skillet with the artichokes. Toss thoroughly to combine, adding reserved pasta water as needed for a silky sauce.
Drizzle with the remaining olive oil and sprinkle with parsley. Adjust seasoning with additional salt and pepper, if desired.
Serve immediately with grated Parmesan cheese on top, if using. Enjoy!
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 5115 mg | 222% | |
| Total Carbohydrate | 341.2 g | 124% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 22.4 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1582 mg | 122% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2763 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
