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Vegetarian, Italy

Pasta with artichokes and parmesan

Pasta with artichokes and parmesan is a dish of rigatoni tossed with pan seared artichoke hearts, garlic, lemon and parsley. For 4 people, it takes 25 minutes and is very easy to make, at €2.40 per serving. The key is drying the artichokes well and searing them undisturbed so they truly brown.

Short pasta tossed with pan seared artichokes, garlic, lemon and parsley, a light and refined spring dish.

Pasta with artichokes and parmesan
Total time
25 min
Difficulty
Very easy
Cost per person
€2.40
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Spring

This is short pasta wrapped around golden artichoke wedges, with just enough garlic, lemon and parmesan to lift the dish without weighing it down. Lemon adds a bright edge that balances the cheese, and fresh parsley keeps everything tasting clean. It's nothing like a heavy cheese pasta, here the flavors stay sharp and fragrant.

This is the kind of dish you make on a weeknight when you want something good without spending hours on it, or for a relaxed Sunday lunch with other adults. Canned artichokes save real time without costing you flavor. It suits people who enjoy bold, direct tastes, pickier kids sometimes prefer something milder.

The ingredients

4 people

Pantry

  • Rigatonioften in the pantry 400 g
  • Canned artichoke hearts 500 g
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 2 cloves
  • Lemon 1
  • Flat leaf parsley 1 sprigs

Dairy

  • Grated parmesan 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Drain the artichokes, pat them dry and cut them into quarters.

    Give them a quick rinse if the canning liquid tastes acidic, then dry them well.

  2. Sear them over high heat in hot oil with the crushed garlic. 8 min

    Leave them untouched for two minutes before flipping.

  3. Cook the pasta in salted boiling water, reserving a cup of the cooking water. 11 min

    Rigatoni are perfect for trapping little pieces of artichoke inside.

  4. Toss the pasta with the artichokes, the lemon zest and a splash of the pasta water.

    Save the lemon juice for the end.

  5. Add the parsley, the parmesan and a squeeze of lemon juice.

    Lemon cuts through the richness of the cheese, taste before adding more.

Our tips to get it right

  • Pick rigatoni or another short tube pasta, it catches the small artichoke pieces and holds the sauce where it belongs.
  • Always save a cup of pasta water before draining, it binds the dish together without needing cream or butter.
  • Grate the parmesan yourself if you can, it melts better and tastes sharper than pre grated parmesan from the store.

The variations

  • Swap canned artichokes for frozen, already trimmed artichoke hearts, the result is close and you skip the draining step.
  • For a richer version, stir in a splash of heavy cream along with the pasta water, the dish turns silkier.
  • For kids, skip the lemon zest and cut back on the garlic, keep just the parmesan and a little parsley for a milder version.

What to serve it with

  • A green salad with lemon dressing
  • Crusty bread for the sauce
  • A glass of dry white wine

Storage

This pasta keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the artichokes lose their texture. Reheat it in a skillet with a splash of water to bring back some moisture.

Questions about this dish

Can I use fresh artichokes instead of canned ones?

Yes, but you'll need to boil or steam them first before searing, which adds extra time. Canned artichokes are already cooked and work great for this quick dish.

Why do the artichokes need to be dried well before cooking?

Wet artichokes release water in the pan and end up steaming instead of browning. Patting them dry first gives you a real golden crust that adds character to the dish.

Can I make this dish ahead of time?

You can sear the artichokes ahead and reheat them quickly before tossing with freshly cooked pasta. Avoid cooking the pasta too early, it loses its bite as it cools.

What cheese can I use instead of parmesan?

Pecorino works well and gives a saltier, sharper flavor. Grana padano is also a good substitute if you want to stay close to the original taste.

How long does it take to make a pasta with artichokes and parmesan?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a pasta with artichokes and parmesan?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pasta with artichokes and parmesan cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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