Fettuccine with Artichokes

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This elegant artichoke fettuccine is a vibrant vegetarian dish that brings a touch of Mediterranean flair to your kitchen. The combination of tender artichoke hearts, zesty lemon, and a hint of chilli creates a sophisticated flavour profile that feels remarkably light yet deeply satisfying. By using frozen artichokes, you can enjoy this gourmet-style pasta any time of year without the fuss of trimming fresh vegetables.

Ideal for a quick midweek meal or a relaxed weekend lunch, this recipe relies on simple pantry staples like olive oil, butter, and dried egg pasta. The silky sauce is created naturally using the starchy pasta water, ensuring every strand of fettuccine is perfectly coated. Serve it with a generous dusting of Parmigiano-Reggiano and a crisp green salad for a complete, homemade Italian-inspired feast.

Ingredients for Fettuccine with Artichokes

2 (250g) packages frozen artichoke hearts (not thawed)
60 ml extra jungfruolja
1/2 stick (60ml ) unsalted butter
1 stor lök, hackad (325 g)
1 tesked salt
1/2 teskedar svartpeppar
1/8 teaspoons dried hot red-pepper flakes
1 tesked finrivet färskt citronskal
1 to 2 tablespoons fresh lemon juice
350g dried egg fettuccine
1/2 cup chopped fresh flat-leaf parsley
15g finely grated Parmigiano-Reggiano (60ml ) plus additional for serving

How to make Fettuccine with Artichokes

Cook artichoke hearts in a 6- to 8-quart pot of boiling salted water until just tender, about 2 minutes. Transfer to a bowl with a slotted spoon. Return water to a boil.

Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, salt, pepper, red-pepper flakes, and zest, stirring occasionally, until onion is softened, about 8 minutes. Add artichokes and sauté, stirring occasionally, 3 minutes. Stir in lemon juice (to taste), then remove from heat and transfer mixture to a large heatproof bowl.

While artichokes are sautéing, cook pasta in boiling water until al dente. Reserve 240ml pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water. Add parsley and cheese and toss to combine. Season pasta with salt and thin with additional reserved cooking water if desired. Serve with additional cheese on the side.

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