Take your pasta from ordinary to great with this easy recipe for artichoke pasta with crispy bread crumbs! The perfect pantry supper.
Ever since the Southern husband and I did the Whole 30 last summer, we have kept the pasta recipes few and far between in our kitchen.
Not that we don’t love pasta – let me be clear that WE LOVE PASTA. But it’s now and every once in a while treat, so you know that when I do go for the pasta at dinner time, it’s got to be good.
More than good..it’s got to be great.
And I’m here to tell you that when you add crispy breadcrumbs and artichoke hearts to pretty much anything, it’s going to be great. Take that to the bank.
So for our latest rare pasta supper, it was hello, artichoke pasta with breadcrumbs! Tender, slightly sweet, slightly tangy, a little bit crunchy, a whole lot of delicious – let’s make some!
Here’s how you make artichoke pasta with crispy bread crumbs!
First, use a slice or two of bread to whirl up a whole mess of fresh breadcrumbs and sauté them in a little olive oil and butter and sea salt.
Once they are done, cook up a package of artichoke hearts in a mixture of white wine and lemon juice, and just enough butter to make it velvety.
Toss in some cooked pasta and a little parmesan cheese, mix it all up, and then pop it on a warm plate with a pile of those crispy breadcrumbs on top.
More tips for making Artichoke Pasta With Bread Crumbs
I always go for the frozen kind (found in the freezer section of your grocery store) because I think they taste closest to fresh. If you can only find the kind in the can, that is a-ok – just rinse them off well before you use them. And make sure you don’t get the marinated kind – they are fabulous but not for this recipe.
You can in a pinch, but I promise that taking the extra time to make your own bread crumbs is sooooooooo worth it!
You can swap out the wine for chicken broth – just remember that makes this non-vegetarian.
Enjoy every last twirled-around-your-fork bite, because pasta is a treat! Feel ridiculously happy and satisfied.
PrintArtichoke Pasta with Bread Crumbs
Take your pasta from ordinary to great with some crispy bread crumbs, artichoke hearts, a hint of fresh lemon and this easy recipe!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3–4 slices bread (any kind will do), torn into chunks
- 2 tablespoons olive oil
- 6 tablespoons butter
- Sea salt and pepper
- 1 12 ounce package frozen artichoke hearts, thawed
- Zest and juice from one lemon
- 1/4 cup white wine
- 1/2 cup grated parmesan cheese
- 12 ounces linguine or spaghetti
Instructions
- Whirl the bread chunks in a food processor until they are crumbs.
- Put the oil and two tablespoons of the butter in a large deep skillet over medium high heat. Add the breadcrumbs and cook, stirring often, until the breadcrumbs are deep golden and crispy. Remove to a small dish and wipe out the skillet.
- Cook the pasta according to package directions in heavily salted water. Scoop out a cup of the cooking liquid before draining.
- While the pasta is cooking, add another two tablespoons of butter to the skillet and melt over medium high heat. Add the artichokes and stir for a minute or two. Add the lemon zest and juice along with the wine, and simmer for another 2-3 minutes. Add the remaining butter and stir until melted.
- Add the drained cooked pasta and the cheese, and toss with tongs until everything is mixed together, adding some of the pasta water as needed to make a light sauce.
- Divide pasta among plates, top with lots of those gorgeous breadcrumbs and serve!
Equipment We Used to Make This Recipe
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Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Deb says
Excellent. The bread crumbs added another dimension to this pasta. And yes, making bread crumbs allows for crispy crunch. Panko might work, but regular bread crumbs would be too fine in my opinion. Love this recipe. I did use marinated artichokes- it’s what I had, so lessened the wine and was just fine.
Hi Deb and I am so glad this worked for you! And good thinking on the artichokes and the wine. :)
Joanne says
We’ve been keeping pasta recipes to a minimum also and while I miss it, I feel like it’s for the best! Though, I can never resist anything with artichokes so I think this will HAVE to be made.
And I’m thinking it’s totally necessary to eat artichokes NOW, so baby is born loving them too. :)
Kathy @ Beyond the Chicken Coop says
I have a weakness for pastas….this one looks like a winner! Love the artichokes, but my kids aren’t huge fans. Maybe this is one I make when they are at Grandmas! :)
I love that plan!
Amanda says
I don’t eat pasta very often, but for this I’d definitely make an exception. It looks delicious! And those artichokes sound wonderful in there.
This one is definitely worth the pasta splurge!
Kathryn @ Family Food on the Table says
This will make me happy! I’m not huge on pasta either, so I’m like you – it’s gotta be good when I tuck into a plate or bowl. And this looks divine- particularly since I’m craving artichokes lately with spring a-comin :) Need to make some of that bread, too!!
Oh, definitely make the bread! It’s definitely in my Top Ten of all time favorite recipes. :)
grace says
i keep seeing bread crumbs atop pasta dishes, but it’s something i still haven’t tried myself! love the artichokes in this–very unexpected but very welcome!
You will love the bread crumb crunch, I promise!
Mir says
I’ve never done Whole 30, but we also keep the pasta and breads to a minimum. I don’t really crave them, and it’s nice to have them occasionally. Especially in a dish like this! I love artichokes, and the breadcrumb addition is awesome.
The Whole 30 is pretty amazing, I have to say. And it definitely makes you appreciate pasta when it comes back into your life!
Theresa M. says
Oh wow! That looks really, really good! And it is perfect for a Lenten Friday supper. I know what I”m having tonight!
You know, that never occurred to me but you are so right! Next Friday. :)
Gayle @ Pumpkin 'N Spice says
I could eat pasta pretty much every day, though I try to stay clear from it when I can! This artichoke pasta sounds amazing, Kate! I love the bread crumb topping and don’t think I would have any self control around this!
Me too on the every day part!!
Anu - My Ginger Garlic Kitchen says
I think pastas are may be the perfect, perfect food. And this one here looks scrumptious!
Pasta is the BEST.
Kim | Low Carb Maven says
What an elegant dish. We rarely eat pasta, but this is something that I would really, really enjoy. Dare I say that it is “perfect”? I do. It really is. Thanks for such a perfect recipe.
Aw, thanks Kim! :)