Home / Recipes / Ingredient / Pasta / Easy Artichoke Pasta

Easy Artichoke Pasta

Easy Skillet Artichoke Pasta, is a fast and easy Italian recipe. Fresh artichokes and spices tossed with Spaghetti or your favorite pasta makes this the perfect weekday or special occasion dinner idea.

Asparagus pasta in a black pan.


I had never eaten an artichoke before, so when my mother-in-law served up another fast and easy pasta recipe with sautéed Artichokes and Spaghetti. I knew this Easy Skillet Artichoke and Spaghetti dish was destined to become another of my favourites.

Of all the vegetables we grow artichokes are the gold vegetable in this family. We wait in anticipation for the first arrivals, because these are the best, the tenderest and without a choke. Which are perfect for making Artichokes Alla Romana or if you pick them young and small enough you can make baby artichokes under oil, or if you like them breaded you could make fried artichokes or stuffed baked artichokes, if you are like me and can’t get enough pasta then this artichoke and sausage pasta might be to your liking!

One thing I learned very quickly when I came to Italy was that there certainly is more to Pasta then just a tomato or meat sauce. Pasta with some amazing Olive Oil, spices and whatever veggie is in season, makes one of the best meals ever.

Recipe Ingredients

  • Artichokes
  • Olive oil
  • Garlic chopped
  • Oregano
  • Salt
  • Hot pepper flakes –
  • Water
  • Spaghetti – long pasta or a bigger short pasta
  • Pecorino or Parmesan cheese – or a combination

How to clean Artichokes for Artichoke Pasta Recipe

  • Remove the tough outer leaves (4 or 5 levels).
  • Slice them in half and remove the choke
  • Then slice them again.
A simple, fast and delicious Easy Skillet Artichoke and Spaghetti Pasta recipe. Italian never tasted so good, and healthy.

How to make Artichoke Spaghetti

Add the sliced artichokes to a large pan with a little olive oil, garlic, oregano, salt and don’t forget a sprinkle or two of hot pepper flakes.

chopped artichokes for artichoke pasta

Toss with your cooked long pasta (we love this dish with a long pasta such as Spaghetti). Sprinkle with a little freshly grated Pecorino or Parmesan if you wish before serving. So good!

Pasta in a black pan and some on a black plate.

How To Cook Pasta

Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.

Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.

After adding the pasta to the pot, bring it back to a boil and keep it at a boil while the pasta is cooking. This allows the pasta to achieve an even cooking, be sure to stir frequently while it is cooking.

Never pass the freshly drained pasta under running tap water. You should never stop the cooking, even when you are making a cold pasta salad, let it cool by adding a drizzle of olive oil to prevent it from sticking.

Asparagus pasta in a black pan.

Which Type Of Pasta Shape Should I Use? 

For this recipe I used spaghetti, but I think pretty much any long pasta or a short pasta such as rigatoni or penne pasta would work well with this recipe.

How Much Pasta To Use?

Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2 1/2 ounces / 75 grams. This will yield approximately 1 1/4 – 1 3/4 cups cooked.

are Artichokes good for you?

Artichokes are not only a versatile ingredient in cooking but they are also very nutritious.They are rich in dietary fiber, they aid in digestion and help maintain a healthy gut, they can also contribute to lower blood sugar levels and improved heart health due to their high content of antioxidants and vitamin K. Artichokes are also packed with vitamin C. Incorporating artichokes into your diet can be a delicious and effective way to boost overall health, from improving digestive function to supporting heart health.

How to store leftover Artichoke pasta

Store any leftover pasta in an airtight container in the fridge. It will keep for up to 3-4 days. Re-heat on the stove or in the microwave.

Pasta on a black plate.

If you are saying to yourself “Never, I don’t like artichokes” trust me, try it and then let me know. This Easy Skillet Artichoke and Spaghetti is fast and easy and I hope you give it a try! Buon Appetito!

Asparagus pasta in a black pan.

Easy Artichoke Pasta

Rosemary Molloy
Easy Artichoke Pasta, a fast and easy first plate Italian Recipe. Artichokes & spices tossed with Spaghetti, the perfect dinner idea.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 362 kcal


  • 5-6 artichokes (fresh or frozen artichoke hearts)
  • ¼ cup olive oil
  • 2 cloves garlic chopped
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • 1-2 dashes hot pepper flakes or to taste
  • ¼ cup water
  • 3 cups cooked spaghetti
  • 2-3 tablespoons Freshly grated Pecorino or Parmesan cheese to taste


  • In a large bowl squeeze the juice of a lemon. Remove the tough, outer leaves from the artichoke (should be about 4 layers of leaveor until you reach leaves that are pale yellow. Cut in half (when you cut it in half , cut out the choke using a knife it looks almost furry, actually if you get artichokes fresh enough there might not even be a choke), thinly slice the artichoke and place in the bowl of water, stem should be cut from the artichoke, leave about 2-3 inches and clean, then (trim with a knife peeling off the tough outer layer slice the stem and place in bowl, (this keeps them from turning brown). Repeat with remaining artichokes.**
  • In a large pan add the oil, garlic and the drained sliced artichokes, sprinkle with  oregano, salt and hot pepper flakes add the water and cook almost covered, until tender and water has evaporated (taste for salt).
  • While artichoke slices are cooking, cook the spaghetti in salted boiling water.
  • Add the cooked Spaghetti and 2-3 tablespoons of pasta water to the pan, cook on medium/high for approximately 1 minute tossing continuously. Serve immediately, top with freshly grated Pecorino or Parmesan Cheese. Enjoy!


Store any leftover pasta in an airtight container in the fridge. It will keep for up to 3-4 days. Re-heat on the stove or in the microwave.
How to much pasta to use – rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2 1/2 ounces / 75 grams. This will yield approximately 1 1/4 – 1 3/4 cups cooked.


Calories: 362kcal | Carbohydrates: 49g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 638mg | Fiber: 10g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 19.2mg | Calcium: 80mg | Iron: 3.5mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Republished from April 12, 2016.


  1. I just made this today and it turned out pretty well for my first time. I made it by hand. I’m definitely going to get a pasta maker! But it tasted delish. I used bread flour because I didn’t have any semolina. I’ll try it with the semolina next time. It’s amazing that with just simple ingredients you can make such a good meal. Thanks for the recipe. I’m going to try more of your recipes.

    1. Hi Lori, I would say it depends if the artichokes are halved or quartered, I use a jar that is 330 grams / 11-12 ounces. Hope that helps. Let me know.

  2. Hi, I was wondering how it would work if I was to use the grilled and marinated artichokes they sell in the store? It has a lot of spice already added to it and I could just add my own twist. I think I’m going to try it! Wish me luck 😊.

  3. 4 stars
    This looks so amazing!! I can’t wait to try it. If I were to make it spicy, what would you recommend? Peppers? Spices?

    1. Hi Miranda, thanks I actually add 2 or 3 pinches of hot pepper flakes. So good. Hope you enjoy it. Let me know.

  4. 5 stars
    This was such a change from our usual pasta dishes, I was a bit nervous about using artichokes but it was much easier than I was expecting.

  5. 5 stars
    Hi Rosemary,
    I’m an artichoke lover too and frequently make veggies with pasta, but never with artichokes. So looking forward to trying this (spring around the corner.) Whenever I’m in Rome I head for a restaurant (Nonna Betta) that does great artichoke dishes – my current favorite is ala parmigiano. Would love to see your take on this. Thanks for your excellent blog.

    1. Hi Frank, pasta and artichokes is one of our favourite pasta dishes! 🙂 Thanks artichoke parmesan sounds amazing. Stay tuned. Have a great week.

  6. 5 stars
    Oooooh!!!! This looks delicious!
    I love the simplicity! Perfect for letting all the wonderful ingredients sing.

    Pinning this 😀

  7. 5 stars
    Rosemary: I LOVE artichokes, but have never had this dish. Thanks so much for posting this recipe. It is one that I will try this week (assuming I can get fresh artichokes here in the Midwest). Have never grown artichokes, either……..with gardening season right around the corner, I’m going to think about this!

    1. Hi Diane, thanks when you try it, let me know and good luck finding artichokes. They are everywhere here!

  8. 5 stars
    You are so right! Some of the best pasta recipes I’ve had was a simple mix of good extra virgin olive oil and great vegetables in season. I haven’t done a whole lot with artichokes. I know — that isn’t very Italian of me but I can’t seem to find good artichokes. I’ll have to keep trying. Great recipe, Rosemary! Have a great day.

    1. Hi Marisa, thanks Marisa, one of my favourite veggies ever if not the favourite! Have a great day you too. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.