Artichoke Pasta (Pasta ai Carcofi)

This glossy, golden artichoke pasta is a one-pot meal finished with pine nuts and fresh herbs. Using jarred marinated artichoke hearts keeps prep time minimal!

An Artichoke Pasta I’ve Been Perfecting Since I Lived in Italy

When I was studying for my gastronomy degree in Italy, a favorite weekly ritual was cycling to the farmer’s market. I asked the older ladies behind me in line the names of the vegetables I didn’t recognize: cardoons, loquats, and chicory. Even with my imperfect Italian, I filled my basket with Sicilian eggplants so fresh they squeaked against one another, irresistibly vermillion blood oranges, and more.

One day, I impulsively bought an armload of artichokes. I was mesmerized by the speed and agility with which the vendor wielded her paring knife, deftly whittling the blossoms down to their pale hearts, their purple petals a heap on the cobblestones. I made artichoke pasta with them, the beginning of my love for pasta ai carciofi.

I’m still nowhere near as adept at trimming fresh artichokes as that vendor. As a result, they end up being a special meal. To make a weeknight supper-friendly artichoke pasta, I use jarred marinated artichoke hearts. I cook the pasta in stock instead of water to give it savory richness, and add the artichokes at the end so they keep their shape.

In developing this recipe, I tried versions where I deglazed the pan with white wine, and finished the dish with lemon. While these tart flavors are key when working with fresh artichokes, I found adding them to a sauce based on marinated artichoke hearts just made the whole dish too sour. Plus, it felt wasteful to discard the brine from marinated artichokes, only to turn around and call for wine or lemon instead. To keep this recipe simple I use the artichoke brine. The tangy liquid gives this dish dimension, and what a win to not waste it! 

Key Ingredients

• Marinated artichoke hearts: I like to incorporate the entire jar—spices, oil, vinegar, and all— to get the full flavor payoff and imbue the pasta with tangy artichoke flavor. Choose artichokes jarred in olive oil rather than vegetable oil if you can. They have the best flavor.
• Extra virgin olive oil: Toasting the pasta lightly in oil adds a nice nuttiness, and a finishing drizzle is essential for the grassy richness it imparts. 
• Pasta: I like to use a short pasta for this recipe because it’s easier to combine everything. I like ruffled, flower-shaped campanelle here because I’m delighted by the notion of pairing them with a vegetable that is a flower. That said, I also tested this recipe with penne and cavatappi, and both work beautifully.
• Onion provides a gentle, sweet base for the tangy artichokes. Slice it longways (pole to pole, rather than in half moons) to make them less stringy. 
• Garlic: An essential flavor in a pasta dish, no? I toast the garlic lightly with the dry pasta to imbue the pasta cooking liquid with flavor.
• Stock: Rather than boiling the pasta in water, I cooked it directly in a flavorful liquid to infuse the pasta itself with savory flavor. Use homemade chicken stock, vegetable broth, or bouillon in water. 
• Parmesan: A little nutty richness from this aged cheese is the perfect foil to the tangy artichokes. 
• Fresh herbs: Fresh parsley and mint are a lovely green sprinkle that, to me, makes this dish feel perfect for early summer. Mint and artichoke are a classic Roman pairing, and to me, it just feels right. 
• Pine nuts: A finishing sprinkle of toasted pine nuts adds a wonderful buttery nuttiness. 

How to Make Artichoke Pasta

• Toast the pine nuts (optional). In a small dry skillet over medium-low heat, toast the 1/4 cup 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 2 tablespoons extra virgin olive oil in a wide Dutch oven over medium-high heat. Add 1 thinly-sliced medium onion and cook, stirring often, until beginning to brown. Add 1 pound campanelle pasta and 4 finely chopped garlic cloves. Stir often until lightly toasted and fragrant, about 3 minutes. 
• Simmer the pasta. Pour in 4 cups chicken stock or vegetable 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 from 1 24-ounce jar marinated artichoke hearts or 2 (12-ounce jars) 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 1/2 cup finely-grated Parmesan, 1/4 cup chopped fresh mint leaves, and 1/4 cup chopped fresh 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.

Tips, Tricks, and Substitutions

• Can I substitute canned artichoke hearts? You can, but the results will be noticeably different. I think canned artichoke hearts have a slightly sour, flat flavor that doesn’t add a whole lot of artichoke flavor to this dish. If canned is all you have, darin them first add a small splash of white wine vinegar or lemon and a drizzle of good olive oil to compensate.
• Can I make this artichoke pasta using gluten-free pasta? You absolutely can make this recipe using a short, gluten-free pasta. I would recommend those made from brown rice and/or corn rather than those based on chickpeas or other legumes. The former cooks more like a wheat-based pasta.
• Can I use fresh artichoke hearts? Yes, though it requires more effort and changes the flavor profile slightly. Fresh artichokes need to be trimmed down to the heart, which involves removing the tough outer leaves, cutting away the choke, and working quickly to prevent browning. Use the method in this recipe, keeping the trimmed hearts in water with added lemon juice as you work on the rest. Then, cut them into thin wedges and add them along with the dry pasta. You’ll get about 4 medium artichoke hearts to replace the jar. Because you won’t have the marinating brine, finish the pasta with a generous squeeze of lemon and extra virgin olive oil.

What to Serve with Artichoke Pasta

This pasta is satisfying enough to be a complete meal on its own, but because it’s a one-pot situation, I generally like to add a second element to dinner to round it out. Here are a few of my favorites. 

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