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Lemony Roasted Artichoke and Olive Pasta Recipe
Ben Carraoli

Lemony Roasted Artichoke and Olive Pasta Recipe

I recently made this Lemony Roasted Artichoke and Olive Pasta, and wow—it’s quickly become one of my favorite weeknight dinners. The bright lemon, tender roasted artichokes, and briny olives create such a fresh, vibrant flavor. I love how easy it comes together, especially when you use jarred artichoke hearts
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Total Time 38 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 jar 6–8 oz / 175 ml artichoke hearts, drained, quartered if large – roasting enhances their flavor
  • 1 tbsp olive oil – adds richness and helps roast the artichokes
  • 4 tbsp pine nuts or slivered almonds – for a nutty crunch
  • 10 oz 285 g pasta of choice – spaghetti works beautifully, but penne or bow ties are fine
  • 2 medium garlic cloves minced – fresh garlic gives the best aromatic flavor
  • 1/4 tsp chili flakes – adjust to taste for heat
  • 1 cup drained Castelvetrano olives – mild buttery olives balance the dish
  • 1 tbsp saffron butter or regular butter – melts into a silky sauce
  • 2 tsp freshly squeezed lemon juice – brightens the flavors
  • Salt and freshly ground black pepper to taste – essential for seasoning
  • 2 tbsp chopped parsley – adds freshness and color
  • Shaved Manchego Pecorino, or Parmesan – optional finishing cheese

Method
 

  1. Start by preheating your oven to 450°F (230°C). Spread the drained artichoke hearts on a baking sheet, drizzle with olive oil, and roast for 15–18 minutes until golden at the edges. Toss halfway for even browning.
  2. Boil your pasta according to package directions until al dente. Reserve a bit of pasta water to help create a light sauce later. Drain and set aside once done.
  3. In a skillet, heat olive oil over medium heat, then add minced garlic and chili flakes. Cook until fragrant, about 1–2 minutes, then stir in the roasted artichokes and olives.
  4. Add the cooked pasta to the skillet, tossing gently with saffron butter or regular butter. Add a splash of reserved pasta water if needed for a silky coating. Finish with lemon juice, parsley, salt, and pepper.
  5. Sprinkle shaved cheese and toasted pine nuts over the top. Serve immediately while warm, enjoying the bright, tangy flavors.

Notes

  • I always roast the artichokes until slightly caramelized; it deepens the flavor
  • Using freshly grated cheese makes a huge difference in taste
  • I sometimes toast the nuts separately to intensify their crunch
  • A little extra lemon zest brightens the dish even more