Some nights I want a meal that feels like it came from a little trattoria tucked into a sunny hillside in Italy — but I’ve only got 20 minutes, a tired lemon in the fridge, and exactly no wine glasses left clean. That’s when this pasta saves the day.
James Martin’s Artichoke Pasta is the kind of dish that whispers “Look, we’re keeping it simple but it’s still going to taste expensive.” It’s lemony, buttery, slightly spicy, and bursting with that herbal warmth you get from fresh parsley. The artichokes — especially if you can get violet ones — bring this delicate briny bite that plays beautifully with the wine and garlic. Basically, it’s fast, bright, and fancy without trying too hard — like your most charming friend.
And if you grate your Parmesan over it like you mean it, the whole thing just sings.
Why You’ll Love It
- Weeknight saviour. From fridge to fork in under 30 minutes.
- Zesty, herby, and light. No creamy sauce weighing it down.
- Perfectly vegetarian. But even meat-lovers won’t miss a thing.
- Customisable. Add capers, swap pasta shapes, throw in some olives — go wild.
- Dinner party worthy. Looks and tastes posh, but you barely lifted a finger.
- It feels like spring, no matter what’s going on outside.
Ingredients
- 200g dried pasta (spaghetti, linguine, or whatever’s on hand)
- 25g butter
- 2 violet artichokes, trimmed and thinly sliced (or good-quality jarred ones if needed)
- 50ml dry white wine
- 2 cloves garlic, crushed
- 1 shallot, thinly sliced
- 1 red chilli, finely diced (or less if you’re spice-shy)
- Zest and juice of 2 lemons
- 1 small bunch of fresh parsley, chopped
- Salt and black pepper
- Freshly grated Parmesan, to serve
How to Make It
Get the pasta bubbling:
Bring a big pot of salted water to a boil. Drop in your pasta and cook it until just al dente — about 8–10 minutes depending on the type. Reserve a ladle of that pasta water before draining.
Start the sauce base:
Meanwhile, melt the butter in a large frying pan over medium heat. As soon as it’s foamy, toss in the artichokes, garlic, shallot, and white wine. Pop a lid on and let it all gently steam and sizzle for 2–3 minutes. You’re not trying to brown anything — just soften and blend the flavours.
Add some heat and green:
Uncover the pan, toss in the diced chilli and half the parsley. Give it all a good stir. The smell at this point is wild — buttery, garlicky, a little winey. Trust the process.
Lemon it up:
Turn off the heat and stir in the lemon juice and zest. It’ll lift everything into fresh, zippy territory. Don’t skip the zest — it’s where all the flavour hides.
Bring it all together:
Add the drained pasta straight into the sauce pan. Toss it well, using a splash of the reserved pasta water to help everything coat evenly. You want a silky, loose sauce clinging to each strand.
Serve like you mean it:
Plate up the pasta with a flourish. Top with the rest of the parsley and a proper grating of Parmesan. Add extra lemon if you’re like me and believe citrus solves everything.
Common Mistakes and How to Dodge Them
Why does my sauce taste flat?
It probably needs more lemon juice, more salt, or a pinch of chilli. Keep tasting and adjusting.
My pasta’s stuck together!
You may have overcooked it or forgotten to stir it early on. Next time, give it a quick toss in oil after draining.
The sauce is too thin!
Use less pasta water next time, or simmer the sauce for a minute or two longer before adding the pasta.
No fresh artichokes?
No problem. Use jarred or canned artichokes — just rinse and pat them dry first.
Storage and Reheating
Fridge: Store leftovers in a sealed container for 3–4 days. The lemon and herbs mellow a bit, but it’s still lovely.
Freezer: Not ideal — the herbs and lemon get lost, and the pasta gets a bit mushy. Fresh is best here.
Reheating:
- Stovetop: Toss with a splash of water or butter in a pan over low heat.
- Microwave: Heat in short bursts, stirring between each one.
Frequently Asked Questions
Can I add protein to this?
Sure. Grilled chicken, prawns, or white beans would all work well.
What kind of white wine should I use?
Something dry and drinkable — Sauvignon Blanc, Pinot Grigio, or whatever’s open.
Can I use lemon juice from a bottle?
Honestly? Not for this. Fresh lemon juice and zest make the whole dish pop.
What herbs could I swap in?
Basil or dill would be nice, but parsley is classic for a reason.
Nutrition Facts (Per Serving):
- Calories: 373 kcal
- Fat: 17.9g
- Saturated Fat: 10.7g
- Carbs: 32.9g
- Fiber: 5.0g
- Sugar: 4.8g
- Protein: 21.8g
- Sodium: 1,145mg
Try More James Martin Recipes:
James Martin Artichoke Pasta
Description
A quick, vibrant pasta dish tossed with tender artichokes, garlic, lemon, and chilli — finished with a shower of fresh herbs and Parmesan.
Ingredients
Instructions
- Cook pasta until al dente; reserve water and drain.
- Sauté artichokes, garlic, shallot, and wine in butter for 2–3 mins.
- Stir in chilli, lemon juice and zest, parsley.
- Add pasta and a splash of pasta water.
- Toss well, season, and serve with grated Parmesan.
Notes
- Don’t skip the lemon zest — it makes the dish.
- Use good wine and better cheese — small ingredients, big impact.
- Jarred artichokes are fine in a pinch, but rinse well.
- For extra richness, add a splash of cream or more butter.