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Lemon Artichoke Heart Pasta

Keyword artichoke heart, pasta
Author Alexandra DeLaurentiis

Ingredients

  • Two 12 oz. bags Trader Joe's Frozen Artichoke Hearts thawed
  • 3 to 4 garlic cloves minced
  • 1/4 cup olive oil
  • 1/2 jar capers including the liquid
  • Two lemons juiced and zested
  • One lb. package of curly short pasta (Cavatappi, Rotini, etc)
  • One cup freshly grated parmesan cheese
  • 3 tbs. chopped fresh parsley

Instructions

  • Sautee the artichokes in a large saucepan on medium/low for 10 minutes until they begin to break down.
  • Add in the capers (including juice) and garlic for another 10+ minutes until the moisture has evaporated.
  • Everything should be broken down, with some of the artichokes a bit crispy. 
  • Cook the pasta for 2 minutes less than directed. Drain pasta (saving a bit of the water) and add into the artichoke mixture.
  • Sauté gently until the pasta is al dente and finish with lemon juice, parmesan and parsley.
  • Add in some of the pasta water if needed.