Pasta with Artichokes

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 package (10 oz.) frozen artichoke hearts, cut in half
  • 1 1⁄4 cups water
  • 1 Tbsp. lemon juice
  • 2 Tbsp. olive oil
  • 2 cloves garlic, peeled and minced
  • 1 small red bell pepper, seeded and chopped
  • 1⁄8 tsp. red pepper flakes
  • 12 oz. dried pappardelle, cooked according to package directions
  • 3 Tbsp. chopped fresh parsley
  • 3 Tbsp. chopped fresh basil


  • Cook artichokes in water and lemon juice according to package directions. Drain, reserving 1⁄4 cup of liquid. Cool artichokes.
  • Heat olive oil in nonstick skillet over medium heat. Add garlic and sauté for 1 minute. Reduce heat to low. Stir in artichokes and bell pepper and simmer for 1 minute. Stir in reserved artichoke liquid, red pepper flakes and simmer for 5 minutes.
  • Pour artichoke sauce over pasta in a large bowl; add parsley and basil and toss gently to coat.