Lemon, Garlic and Caramelized Artichoke Pasta V DF

15 minutes 10 minutes 4 servings

This lemony, garlicky, artichoke pasta makes a great side to chicken, or serve as is for a light lunch. 

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  • 300g spaghetti
  • 2 tablespoons olive oil
  • 1 tin Epicure Artichoke Hearts
  • 2 shallots, diced
  • 3 teaspoons Epicure Chopped Garlic
  • ½ lemon, juice and zest
  • 30g parmesan, grated
  • 2–3 tablespoons chopped parsley

The recipe Lemon, Garlic and Caramelized Artichoke Pasta Kitchen Mode

  • 1

    Get a pot of water on to boil, with a good pinch of salt.

  • 2

    Drain the artichokes, cut them into quarters and pat them dry on each side.

  • 3

    Heat a deep sided frying pan over medium heat with 1 tablespoons of oil.

  • 4

    Drop the spaghetti into the boiling water and cook according to packet instructions. If you time it right, you can take the pasta straight from the pot into the pan once done, if not, drain the pasta saving a ladleful of water to help loosen the sauce later.

  • 5

    While the pasta cooks, add the artichokes, cut side down, to the preheated frying pan. Cook until golden, about 3 minutes. Remove to a plate.

  • 6

    Add another tablespoon of oil to the pan then add the shallots, along with a pinch of salt. Cook until browned and caramelized, about 3 minutes. Add the garlic and cook one minute more.

  • 7

    Now add the lemon juice and zest to the pan, along with the caramelized artichokes (if you feel that the lemon is not very juicy you may use the juice from a whole lemon). Cook for one minute, then add the pasta, along with the grated parmesan, parsley and a splash of pasta water. Toss to coat, adding additional pasta water as needed, to loosen to a sauce consistency.

  • 8

    Taste and season with salt and pepper. Top with additional parsley and parmesan to serve, if desired.