Artichoke Pasta with Bread Crumbs

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


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


  • 34 slices bread (any kind will do), torn into chunks
  • 2 tablespoons olive oil
  • 6 tablespoons butter
  • Sea salt and pepper
  • 1 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


  1. Whirl the bread chunks in a food processor until they are crumbs.
  2. 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.
  3. Cook the pasta according to package directions in heavily salted water. Scoop out a cup of the cooking liquid before draining.
  4. 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.
  5. 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.
  6. Divide pasta among plates, top with lots of those gorgeous breadcrumbs and serve!