Name: Lemon Spaghetti with Roasted Artichokes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound frozen halved artichoke hearts, thawed (or 2 (14-ounce) cans halved artichoke hearts in water, drained); 5 tablespoons extra-virgin olive oil, divided; Kosher salt, such as Diamond Crystal, divided; Black pepper, divided; 1 pound spaghetti; 6 ounces Parmesan cheese, very finely grated; 1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons); 1 tablespoon unsalted butter; 1/4 cup torn fresh basil leaves, plus more for garnishing

Jump to Recipe

Introduction

This lemon spaghetti with roasted artichokes is a bright, flavorful dish that combines tangy citrus with tender, crispy artichokes. It’s a simple yet elegant pasta perfect for a weeknight dinner or entertaining guests.

A close-up view of a single-layer plate of creamy pasta with three large artichoke pieces placed on top and around the pasta. The pasta is light yellow with a creamy sauce coating each strand, mixed with fresh green basil leaves scattered evenly through the dish. The artichokes have a slightly grilled texture with light brown spots and dusted with fine grated cheese. A silver fork is placed on the left side, partly inserted into the pasta. The plate is white, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil

Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti

6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)

1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Instructions

Step 1: Heat the oven to 425 degrees. Line a baking sheet with parchment paper.

Step 2: Pat the artichoke hearts dry with a paper towel to remove excess moisture. Place them in a mound in the center of the baking sheet. Add 2 tablespoons of olive oil, 1 teaspoon salt, and black pepper to taste. Gently toss to combine, then scatter the artichokes into an even layer.
Step 3: Roast the artichokes for 20 minutes. Flip them and roast for another 10 minutes, until they are browned and slightly crisp around the edges.
Step 4: Bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.

Step 5: In a large serving dish, combine the Parmesan, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon zest. Toss to mix. Add the lemon juice and remaining 3 tablespoons olive oil, stirring until the mixture forms a thick paste.
Step 6: Reserve 1 cup of pasta cooking water, then drizzle 2 tablespoons of it over the Parmesan-lemon mixture and stir to loosen the paste slightly.
Step 7: Using tongs, lift some spaghetti directly from the pot (with cooking water clinging) and transfer to the serving dish. Quickly toss and drag the spaghetti in a circular motion to incorporate the sauce. Repeat until all spaghetti is coated.

Step 8: Add the butter, torn basil leaves, and 1 tablespoon of reserved pasta water to the spaghetti. Toss continuously to create a silky sauce that clings to the pasta. Add more pasta water 1 tablespoon at a time if needed.
Step 9: Top the pasta with the roasted artichokes, a sprinkle of black pepper, and additional torn basil. Serve immediately.

Tips & Variations

For extra brightness, add a pinch of red pepper flakes to the sauce before tossing the pasta.

You can substitute fresh artichokes if you have time, but be sure to blanch and trim them properly before roasting.
If you want a creamier texture, stir in a spoonful of mascarpone or cream cheese with the butter at the end.
Try adding toasted pine nuts or walnuts on top for crunch and nutty flavor.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or olive oil to loosen the sauce. The artichokes are best enjoyed fresh as reheating may reduce their crispness.

How to Serve

A white plate holds a serving of pasta with a creamy sauce, layered with pale yellow spaghetti noodles forming the base. On top, there are tender, light green artichoke pieces with some browned spots, showing a slightly rough texture. Scattered among the noodles and artichokes are fresh, bright green basil leaves that add a pop of color. The dish is lightly sprinkled with grated cheese giving a fine white powder effect. A silver fork is placed in the pasta, slightly buried under the noodles and leaves. The scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of frozen or canned?

Yes, fresh artichokes can be used but require more preparation—trimming, peeling, and blanching are necessary before roasting. Frozen or canned artichokes are a great time-saving alternative.

How can I make this dish vegan?

To make it vegan, omit the Parmesan and butter. You can substitute nutritional yeast for a cheesy flavor and use extra olive oil or a vegan butter alternative to create a silky sauce.