What are the best kind of artichoke hearts to use?

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.

Can I use already prepared bread crumbs?

You can in a pinch, but I promise that taking the extra time to make your own bread crumbs is sooooooooo worth it!

Is there something I can substitute for the wine?

You can swap out the wine for chicken broth - just remember that makes this non-vegetarian.

What does the pasta water do?

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.

Can this recipe be made ahead of time?

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.

Have a question that I didn't cover?

Pop your question in the Comments section under the recipe card and I will answer pronto!

Artichoke Bread Crumb Pasta: Easy and Delicious

Artichoke Bread Crumb Pasta

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

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

Ingredients

Scale

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

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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).

Find it online: https://www.framedcooks.com/artichoke-bread-crumb-pasta/