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The main dish, Mediterranean

Pasta with baby artichokes and preserved lemon

This pasta with baby artichokes and preserved lemon is a Mediterranean dish for 6, with pan seared artichokes, green olives, and pecorino. It takes 25 minutes of active work, the artichokes and preserved lemon can be prepped in the morning, while the pasta itself is finished at the last minute. It's easy to make, costs about €3.80 per person, and success comes down to finely chopping the preserved lemon peel and finishing the pasta in the pan.

A sunny dish, short pasta, pan seared baby artichokes, preserved lemon, olives, and pecorino.

Pasta with baby artichokes and preserved lemon
For
6 people
Work
25 min
Total time
35 min
Prep
Finished at the last minute
Difficulty
Easy
Cost per person
€3.80
Calories per person
560 kcalcalculated by Kiloach, your weight coach

This dish tastes like spring arriving, with tender baby artichokes that have slowly caramelized in olive oil, the salty bite of green olives, and that round tang only preserved lemon can bring. Grated pecorino adds saltiness and a texture that ties everything together without weighing it down. It's bright, fragrant, and doesn't taste like any other pasta dish you know.

It works for a casual dinner party on a spring evening, just as well as a Sunday family lunch when the first baby artichokes show up at the market. Serve it as a main with a simple green salad on the side, or as a pasta course before a light fish dish if you're hosting something a bit more formal.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 30 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 3 steps, 22 min

In the morning, peel and cut the artichokes, chop the preserved lemon, halve the olives, and grate the pecorino, then keep everything chilled. Just before guests arrive, put the pasta water on to boil and salt it generously. At serving time, sear the artichokes, cook the pasta, and finish everything together in the pan within minutes, so you can serve it piping hot right away.

The ingredients

6 people

Pantry

  • Short pasta such as rigatoni 700 g
  • Preserved lemon 1
  • Pitted green olives 120 g
  • Olive oiloften in the pantry 6 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Baby artichokes 12
  • Garlic 3 cloves
  • Flat leaf parsley 0.5 bunch
  • Lemon 1

Dairy

  • Pecorino 100 g

Allergens Gluten, Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel the baby artichokes, cut them into quarters, and keep them in lemon water. 20 min

    Remove the tough outer leaves down to the tender heart and rub with lemon.

  2. Chop the preserved lemon peel, halve the olives, and grate the pecorino. 10 min

    Rinse the preserved lemon briefly if it's very salty.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bring a large pot of water to a boil and salt it generously.

    Salt it like the sea, it's the only moment the pasta actually absorbs flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Sear the drained artichokes in olive oil with the garlic for 12 minutes, then add the olives and preserved lemon. 12 min

    Cover the pan for the first few minutes so the artichokes soften.

  2. Cook the pasta 2 minutes less than the package instructions, then finish cooking it in the pan with a ladle of pasta water. 10 min

    The pasta finishes in the sauce and soaks up the flavor.

  3. Add the pecorino, parsley, and a squeeze of lemon, toss quickly, and serve on warm plates.

    Save a bit of pecorino to sprinkle on top.

Our tips to get it right

  • Pick small, firm baby artichokes, they have no choke to remove and can be eaten whole, which is what makes this recipe quick.
  • Always save a bit of pasta cooking water before draining, it helps loosen the sauce if things look dry toward the end.
  • Serve right away on warm plates, this dish doesn't wait, the pecorino won't melt properly if the pasta cools down first.

The variations

  • Swap the pecorino for parmesan if you want a milder, less salty flavor.
  • For a faster version, use frozen artichoke hearts that are already trimmed, you'll save the twenty minutes of peeling.
  • Melt a few anchovy fillets into the oil with the garlic for a bolder, saltier version, best saved for anchovy lovers.
  • Swap rigatoni for penne or fusilli, any short pasta that holds onto the sauce works well.

What to serve it with

  • A simple, tangy green salad
  • Crusty bread for soaking up sauce
  • A dry, crisp white wine

Storage

This dish is best eaten right after cooking, since pasta dries out as it cools. Leftovers keep for a day in the fridge in a sealed container and can be reheated in a pan with a splash of water, though the texture won't be quite as good as fresh out of the pan.

Questions about this recipe

Can I use regular artichokes instead of baby artichokes?

Yes, but you'll need to remove the choke and use only the hearts, cut into pieces. Prep will take a bit longer than with baby artichokes, which can be eaten whole.

How do I keep the preserved lemon from making the dish too salty?

Use only the chopped peel, never the pulp, which holds most of the salt. If the preserved lemon is very salty, rinse the peel briefly under water before chopping.

Can I make this dish gluten free?

Yes, just swap the rigatoni for a gluten free pasta of the same shape. The final pan finishing step stays the same, just watch the cooking time since it varies by brand.

What kind of pecorino works best here?

An aged pecorino romano brings the saltiness that balances the preserved lemon and olives. A milder pecorino also works if you'd rather tone down the intensity.

Can a pasta with baby artichokes and preserved lemon be made ahead?

Partly, the finish happens at the last moment. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 3 steps.

How long does it take to make a pasta with baby artichokes and preserved lemon?

Allow 35 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a pasta with baby artichokes and preserved lemon?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pasta with baby artichokes and preserved lemon cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Remember to ask your guests about their allergies before putting your menu together.

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