Fettuccine with Artichokes

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 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)
60ml de aceite de oliva virgen extra
1/2 barra (60 ml) de mantequilla sin sal
1 large onion, chopped (325g )
1 cucharadita de sal
1/2 cucharaditas de pimienta negra
1/8 cucharaditas de hojuelas de pimiento rojo picante seco
1 cucharadita de ralladura de limón fresco finamente rallada
1 a 2 cucharadas de jugo de limón fresco
350g dried egg fettuccine
1/2 taza de perejil fresco de hoja plana picado
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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.