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A serving of the artichoke pasta in a bowl next to a fork and a bowl of grated parmesan cheese.
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Artichoke Pasta

An untraditional approach to cooking pasta, I cook campanelle directly in stock or broth to imbue it with savory flavor before stirring in an entire jar of marinated artichoke hearts —oil, spices, vinegar, and all. The result is a tangy artichoke pasta that's ready in just about 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Entree
Cuisine: Italian
Diet: Vegetarian
Servings: 6
Author: Emily Teel

Ingredients

  • 1/4 cup pine nuts (optional)
  • 2 tablespoons extra virgin olive oil, plus more to finish
  • 1 small onion, finely sliced longways (pole to pole)
  • 1 pound campanelle pasta
  • 3 to 4 garlic cloves, finely chopped
  • 4 cups chicken stock or vegetable broth
  • Kosher salt
  • Freshly ground black pepper
  • 1 24-ounce jar marinated artichoke hearts or 2 12-ounce jars
  • 1/2 cup freshly grated Parmesan, plus more to serve
  • 1/4 cup fresh mint leaves, roughly chopped, plus more to serve
  • 1/4 cup chopped fresh parsley

Instructions

  • Toast the pine nuts. In a small dry skillet over medium-low heat, toast the pine nuts, stirring frequently, until golden and fragrant, 2 to 3 minutes. Transfer immediately to a small bowl and set aside.
  • Toast the pasta. Heat the olive oil in a wide Dutch oven or sauté pan over medium-high heat. Add the onion and cook, stirring often, until beginning to brown. Add the pasta and garlic. Stir often until lightly toasted and fragrant, about 3 minutes.
  • Simmer the pasta. Pour in the stock or broth, along with a pinch each of salt and pepper (about 1/2 teaspoon each). Bring to a boil, then reduce to a simmer and cook, stirring often, until the liquid is mostly absorbed and the pasta is tender, 7 to 10 minutes
  • Add the artichokes. While the pasta simmers, halve or slice any especially large artichoke hearts lengthwise. Once pasta is tender add the artichoke hearts along with their brine to the skillet. Stir gently to combine, and cook until the remaining liquid in the pot looks silky and clings to the pasta.
  • Add the herbs. Remove from heat and stir in the Parmesan, mint, and parsley. Taste and adjust seasoning one final time.
  • Finish and serve. Divide the pasta among bowls. Finish each serving with a drizzle of extra virgin olive oil, an extra shower of Parmesan, the toasted pine nuts, and a few fresh mint leaves. Serve immediately.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water.

Nutrition

Calories: 436.2kcal | Carbohydrates: 63g | Protein: 16.7g | Fat: 13.4g | Saturated Fat: 2.8g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 5.6g | Cholesterol: 7.3mg | Sodium: 216.6mg | Potassium: 410.2mg | Fiber: 3.3g | Sugar: 3.3g | Vitamin A: 406.1IU | Vitamin C: 6.7mg | Calcium: 112.6mg | Iron: 2mg

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