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.Print
Take your pasta from ordinary to great with some crispy bread crumbs, artichoke hearts, a hint of fresh lemon and this easy recipe!
- 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
- 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!
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!