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Artichoke and lemon linguine garnished with parsley and Parmigiano-Reggiano on a white plate.
Alyssa

Artichoke and Lemon Linguine

A delicious and fresh linguine dish featuring artichoke hearts and bright lemon flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Italian
Calories: 379
Ingredients Method Notes

Ingredients
  

  • 8 ounces linguine
  • 1/2 teaspoon kosher salt plus more to taste
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1/2 cup shallot (from about 1 large shallot, halved and thinly sliced)
  • 4 cloves garlic (minced)
  • 1 14-ounce can quarter artichoke hearts (drained)
  • 2 tablespoons capers (drained)
  • 1 each lemon zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice (from about 1/2 lemon)
  • 1/3 cup fresh parsley (roughly chopped, plus more for garnish)
  • grated Parmigiano-Reggiano (for serving, optional)

Method
 

  1. Bring a large pot of salted water to a boil. Cook the linguine until just shy of al dente according to the package directions.
  2. In a large skillet, heat the oil and butter over medium heat. Add shallots and garlic, cook until shallot is tender, about 2 minutes.
  3. Add the artichokes, capers, lemon zest, and red pepper flakes. Toss until artichokes are coated.
  4. Reserve 1 cup of pasta water, drain pasta, and add to the skillet with wine, salt, pepper, and lemon juice. Toss to coat.
  5. Add reserved pasta water as needed, tossing to combine with pasta. Stir in parsley and serve with cheese if desired.

Notes

Perfect for a quick dinner, this dish is both light and satisfying.