Artichoke Bread Crumb Pasta
Take your pasta from ordinary to great with this easy recipe for artichoke pasta with crispy bread crumbs! The perfect pantry supper.
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Why we love this recipe ❤️
Oh, this pasta. 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 pasta supper, it was hello, artichoke pasta with breadcrumbs! Tender, slightly sweet, slightly tangy, a little bit crunchy, a whole lot of delicious.
This speedy dish is what I like to call a pantry recipe – one of those meals (like this pasta with bacon and bread crumbs) that you can pull off with ingredients you might already have in your pantry (especially if you are a frozen artichoke hoarder like I am!).
Ingredients you need 🍋
Ingredient notes and substitutions 📝
- Artichoke Hearts: You can usually find this scrumptious veggie in the freezer section of your supermarket…we do like the frozen ones best for this recipe. You can also use canned artichoke hearts (give them a good rinse and pat them dry)…we do not recommend marinated artichoke hearts as they have a strong flavor.
- Lemon: We like fresh lemon juice for this recipe (my mama says everyone should have a lemon on their counter just in case) but bottled lemon juice will work just fine.
- White Wine: Any kind you have around will work just fine. And if you would rather not use wine, you can swap in chicken broth (or vegetable broth to keep this recipe vegetarian).
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe 👩🏻🍳
STEP 1: Whirl a couple of pieces of bread in your food processor until they are crumbs.
STEP 2: Put some olive oil and a little butter in a large deep skillet over medium high heat. Add the bread crumbs and cook, stirring them often, until they are deep, golden brown. Scoop them out, pop them in a small dish and wipe out the skillet. Be careful, it’s hot!
STEP 3: Cook your pasta according to package directions in heavily salted water. Scoop out a cup of pasta water before you drain it.
STEP 4: While the pasta is cooking, add another 2 tablespoons of butter to the skillet and melt it over medium high heat. Add some artichoke hearts and stir for a minute or two. Add some lemon zest and juice along with some white wine and simmer for another 2 to 3 minutes. Add the remaining butter and stir until melted.
STEP 5: Add the drained cooked pasta and some Parmesan cheese and toss everything with tongs until it is mixed together. Drizzle in some of that pasta water you saved to make a light sauce.
STEP 6: Divide the pasta among plates, top with lots of those gorgeous breadcrumbs, and serve it up.
Last step: Enjoy every last twirled-around-your-fork bite, because pasta is a treat! Feel ridiculously happy and satisfied.
Recipe FAQs 🧐
We 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.
When pasta cooks, it releases starch into the water (that is what makes it a little cloudy). And since hopefully you have thoroughly salted your water, at the end of the pasta cooking time you have a starchy, salty water that is ABSOLUTELY PERFECT for making or loosening up a light pasta sauce. It’s truly magical.
You can make the bread crumbs ahead of time, but the rest of the recipe should be made right before you are ready to serve it.
Pop your question in the Comments section under the recipe card and I will answer pronto!
Equipment we used for this recipe 🥣
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Measuring Cup: We love these angled cups that show the measurements on both the inside and outside of the cup.
- Cutting Board: These sturdy, dishwasher-safe cutting boards come in all different sizes.
- Cheese Grater: My dad found this one after testing millions of them, and it is the best grater we’ve ever used.
- Citrus Juicer: We love this handy juicer that catches every single seed.
- Microplane Zester: This handy tool perfectly grates off the zest from lemons, oranges and limes. It’s also a handy tool for a quick grating of Parmesan cheese!
- Food Processor: This all-star kitchen appliance is one of the very few that gets to live on our countertop 24/7.
- Large Pot: We have a lot of these but this is our fave!
- Measuring Spoons: These handy magnetic spoons are not on a ring, so you can just pick the one you need.
- Strainer: This classic version is just right for your favorite pasta recipe (one of ours is pasta with egg sauce!)
What to serve with this recipe 🍽️
We love to add a veggie or two to this recipe…roasted green beans or carrots with thyme would be perfect. Some sheet pan focaccia is always a hit at my house with any pasta supper.
And for dessert, let’s have some chocolate chess pie!
Other artichoke recipes we love! 🥰
We want to know what you think! 🤔
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section below the recipe card.
Artichoke Bread Crumb Pasta
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 about 5 minutes or until they start getting brown here and there. 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!
Notes
- Artichoke Hearts: You can usually find this scrumptious veggie in the freezer section of your supermarket…we do like the frozen ones best for this recipe. You can also use canned artichoke hearts (give them a good rinse and pat them dry)…we do not recommend marinated artichoke hearts as they have a strong flavor.
- Lemon: We like fresh lemon juice for this recipe (my mama says everyone should have a lemon on their counter just in case) but bottled lemon juice will work just fine.
- White Wine: Any kind you have around will work just fine. And if you would rather not use wine, you can swap in chicken broth (or vegetable broth to keep this recipe vegetarian).