Crispy Artichoke Pasta
Updated March 12, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and black pepper
- 1pound short cut pasta, such as rigatoni or gemelli
- Two (14-ounce) cans whole or quartered artichoke hearts
- ½cup extra-virgin olive oil
- 4garlic cloves, thinly sliced
- 1teaspoon crushed red pepper flakes
- 3tablespoons unsalted butter, cut into small pieces
- ½cup finely grated Parmesan, plus more for serving
- ⅓cup finely chopped parsley
Nutritional analysis per serving (4 servings)
912 calories; 42 grams fat; 12 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 4 grams polyunsaturated fat; 108 grams carbohydrates; 15 grams dietary fiber; 5 grams sugars; 28 grams protein; 878 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, then season generously with salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than listed on the package. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain.
- Step 2
While the water comes to a boil, drain the artichokes and place on a clean kitchen towel (or paper towels). Cover with another kitchen towel (or paper towels), and gently press down to remove the excess water. Give the artichokes a rough chop.
- Step 3
Line a plate with paper towels. Set another large pot over medium-high heat, and pour in ¼ cup oil. When the oil is hot, after 1 to 2 minutes, add one-third of the artichokes and cook, stirring occasionally, until deeply brown and crisp in most spots, 3 to 5 minutes. Using a slotted spoon, scoop out the artichokes, transfer to the lined plate and season with salt.
- Step 4
Adjust heat to medium, add the remaining ¼ cup oil and the remaining artichokes to the pot, along with the garlic and red pepper. Season with salt and pepper and cook, stirring occasionally, until the garlic begins to soften and everything smells very good, 2 to 3 minutes.
- Step 5
Add the drained pasta and 1½ cups of the pasta water and bring to a simmer, still over medium heat. (This may seem like a lot of liquid, but it will thicken when the remaining ingredients are added.) Add the butter and sprinkle in the Parmesan and continue to cook, tossing vigorously, until the cheese is melted and the sauce is creamy and clings to the pasta, 2 to 3 minutes. If the sauce looks too thick, add more pasta water, 1 to 2 tablespoons at a time. Turn off the heat and stir in the parsley. Season to taste with salt and pepper.
- Step 6
Divide among bowls or plates. Sprinkle the reserved crispy artichokes and more Parmesan on top before serving.
Private Notes
Comments
Fantastic recipe. We used frozen artichokes: make sure to blot the water. Hate to be one of those people who alter the recipe but adding leeks (1) and bacon (8 oz) made this complete.
I’m going to make this with frozen artichoke hearts, thawed and drained. They taste better than canned.
I'd happily eat this, but ... Needs more pancetta or guanciale (or bacon in a pinch). Could also cut back on the oil a bit and fatten it up with a bit of heavy cream or creme fraiche. Lemon zest would also be welcome.
This was a big winner in my family. I could not find frozen artichokes in my local grocery store so used canned and they were tasty. I added additional garlic and, as one cook suggested, sun dried tomatoes. I cut the oil in half because this recipe seemed way too oily. Very good and I will make again!
The garlic shined through while the freshness of the parsley tamped down the artichoke flavors. Red Pepper Flakes added the perfect heat. This recipe was not approved for using again by my husband’s limited palate.
Adding lemon juice was a great suggestion. Also added tuna for some protein and air fried 1/3 of the artichokes. Big hit.