Best 6 Lemon Braised Artichokes Over Pasta Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with our delectable Lemon Braised Artichokes over Pasta. This symphony of flavors combines the tangy brightness of lemons, the earthy sweetness of artichokes, and the comforting embrace of pasta, resulting in a dish that is both vibrant and soul-satisfying.

Our carefully curated collection of recipes offers a delightful array of culinary experiences. Dive into the classic Lemon Braised Artichokes, where tender artichoke hearts are enveloped in a vibrant lemon-herb broth, creating a harmonious balance of flavors. For a delightful twist, try our Artichokes with Lemon-Caper Sauce, where briny capers add a piquant touch to the zesty lemon sauce.

If you're craving a hearty and flavorful main course, our Lemon Braised Artichokes over Pasta is a must-try. Succulent artichoke hearts and tender pasta are bathed in a luscious lemon-infused sauce, creating a dish that is both elegant and comforting.

For those seeking a lighter and refreshing option, our Lemon-Braised Artichokes with Arugula Salad is a perfect choice. Tender artichoke hearts are braised in a tangy lemon broth and served atop a bed of peppery arugula, creating a delightful interplay of textures and flavors.

No matter your culinary preferences, our collection of Lemon Braised Artichoke recipes promises to tantalize your taste buds and leave you craving more. Embark on this culinary adventure and discover the vibrant flavors of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

ARTICHOKE & LEMON PASTA



Artichoke & Lemon Pasta image

While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 11

2-1/2 teaspoons salt, divided
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
4 cups uncooked bow tie pasta (about 12 ounces)
3 tablespoons olive oil, divided
1 can (14 ounces) water-packed quartered artichoke hearts, well drained
2 garlic cloves, minced
1 cup crumbled goat cheese
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 to 3 tablespoons lemon juice
1/3 cup grated Parmesan cheese

Steps:

  • Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.

Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

LEMON BRAISED ARTICHOKES



Lemon Braised Artichokes image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1/2 cup each water and white wine, two 9-ounce packages frozen artichoke hearts, 3 wide strips lemon zest and 2 tablespoons each lemon juice and olive oil to a simmer in a large skillet; season with salt and pepper. Cover and cook, stirring halfway through, until the artichokes are tender, about 10 minutes. Uncover and add 2 minced garlic cloves and 2 tablespoons each olive oil and chopped parsley and mint. Cook, stirring, until the garlic softens, 1 to 2 more minutes.

BRAISED ARTICHOKES



Braised Artichokes image

Provided by Mark Bittman

Categories     easy, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

4 medium artichokes
4 tablespoons butter (1/2 stick)
1 cup chicken stock, or more as needed
Salt
freshly ground pepper
Zest and juice of 1 lemon

Steps:

  • Cut each of the artichokes in half; remove the toughest outer leaves, use a spoon to remove the choke, and trim the bottom.
  • Put 3 tablespoons of the butter in a large, deep skillet over medium-high heat. When it melts and foam subsides, add artichokes, cut side down. Cook until lightly browned, about 5 minutes. Add stock (it should come about halfway up the sides of the artichokes), bring to a boil, and cover; turn heat to medium-low. Cook for about 20 minutes or until tender, checking every 5 or 10 minutes to make sure there is enough liquid in the pan, adding more stock as necessary. Sprinkle with salt and pepper, and transfer artichokes to serving platter.
  • Raise heat to medium-high and cook, stirring occasionally, until liquid is reduced to a sauce. Stir in lemon zest and juice and remaining tablespoon butter; taste and adjust seasoning. Serve artichokes drizzled with sauce.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON SPAGHETTI WITH ROASTED ARTICHOKES



Lemon Spaghetti With Roasted Artichokes image

Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.

Provided by Naz Deravian

Categories     dinner, lunch, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

Steps:

  • Heat oven to 425 degrees. Line a baking sheet with parchment paper.
  • Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
  • While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
  • Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
  • Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
  • Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
  • Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

LEMON BRAISED ARTICHOKES OVER PASTA



Lemon Braised Artichokes over Pasta image

Make and share this Lemon Braised Artichokes over Pasta recipe from Food.com.

Provided by kiwidutch

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 24

1 lb fettuccine
1/4 cup olive oil
4 cloves garlic, sliced
2 teaspoons fresh oregano leaves
1/2 cup chicken broth or 1/2 cup chicken stock
4 cups spinach, stemmed and washed
1/4 cup chopped Italian parsley
1 tablespoon butter
kosher salt
fresh ground black pepper
grated parmesan cheese, for serving
1/2 cup extra virgin olive oil
1/2 cup fresh lemon juice
1 1/2 teaspoons finely chopped fresh thyme leaves or 1 1/2 teaspoons minced garlic
1 1/2 teaspoons kosher salt
1 pinch fresh ground pepper
4 medium artichokes
1/2 lemon
6 tablespoons dried thyme leaves
3 tablespoons fennel seeds
2 1/2 tablespoons dried summer savory
1 1/2 tablespoons dried rosemary leaves
1 1/2 tablespoons crumbled bay leaves
1 1/2 tablespoons dried lavender flowers

Steps:

  • For the Herbes de Napa:.
  • Combine all ingredients.
  • Store in an airtight container away from light and heat for up to 4 months.
  • yields 3/4 cup.
  • For the Artichoke Hearts:.
  • Preheat the oven to 375 degrees F.
  • Combine the olive oil, lemon juice, thyme, garlic, salt, and pepper in a medium nonreactive saucepan.
  • Mix well and set aside while preparing the artichokes.
  • Snap outer leaves from an artichoke.
  • Cut off the top half, and then use a paring knife to trim down to the heart, rubbing cut surfaces with the lemon half as you work to avoid discoloration.
  • Cut the heart in half and scrape out the choke with a spoon.
  • Cut each piece in half again.
  • As each artichoke heart quarter is completed, immediately turn it in the marinade to coat completely.
  • When all the artichokes are trimmed, put the pan over high heat and bring to a boil.
  • Pour the artichokes and marinade into a baking dish (or cook them in the saucepan if it is ovenproof), cover with foil, and cook until the artichokes are tender when pierced with a fork, about 45 minutes.
  • Remove from the oven and let cool in the cooking liquid.
  • Notes- uses for the Artichokes: If preparing a larger number of artichokes, just increase the marinade proportionately.
  • Serve them as an appetizer salad on their own with their braising liquid.
  • Make sure to have crusty bread on hand to sop up the juices.
  • Slice or roughly chop and scatter across a cheese pizza.
  • Be sure to drizzle some of the braising liquid on the pizza as well.
  • Roughly chop and add to a risotto at the last minute just to heat through.
  • Add some of the braising liquid, too, to flavor the risotto.
  • Season a nice piece of fish with salt and pepper and place on top of the artichokes to cook with them the last 10 to 15 minutes of their cooking time.
  • Drizzle with olive oil just before serving.
  • For the Pasta:.
  • Cook fettuccine according to package directions.
  • While pasta is cooking, heat olive oil in a large skillet over medium heat.
  • Add garlic.
  • When garlic is golden, add the oregano and broth.
  • Bring to a simmer, stir in the spinach to wilt.
  • Add the artichokes and heat through.
  • Drain the pasta and place in a serving bowl.
  • Pour over the artichoke mixture and toss with the parsley and butter and season with salt and pepper.
  • Sprinkle with Parmesan and serve.

Nutrition Facts : Calories 629.8, Fat 33.5, SaturatedFat 6.1, Cholesterol 68.9, Sodium 631.8, Carbohydrate 72.1, Fiber 11.3, Sugar 2.1, Protein 15.8

ARTICHOKES BRAISED IN LEMON AND OLIVE OIL



Artichokes Braised in Lemon and Olive Oil image

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

Provided by Maggie Ruggiero

Categories     Side     Braise     Dinner     Lemon     Artichoke     Fall     Potluck     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (first course or side dish) servings

Number Of Ingredients 12

1 lemon, halved
8 medium artichokes
3 small shallots, sliced into thin rings
1 carrot, finely chopped
3 garlic cloves, thinly sliced
1/4 teaspoon fennel seeds
1/4 teaspoon coriander seeds
1/2 cup extra-virgin olive oil, divided
1 1/2 cups water
3 strips lemon zest
1/4 cup fresh lemon juice, divided
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Trim artichokes into hearts:
  • Add lemon halves to a large bowl of cold water, squeezing to release juice.
  • Cut off top inch of 1 artichoke and bend back outer leaves until they snap off close to base (keep stem attached). Discard several more layers in same manner until you reach pale yellow leaves.
  • Cut remaining leaves flush with top of artichoke bottom using a sharp knife. Trim dark green fibrous parts from base and sides of artichoke.
  • Peel sides of stem down to pale inner core. Put in lemon water while preparing remaining artichokes.
  • Cook shallots, carrot, garlic, and seeds in 1/4 cup oil in a 4-to 5-quart heavy pot (pot should be wide enough to hold artichokes in 1 layer with stems pointing upward) over medium heat, stirring occasionally, 3 minutes. Add water, zest, and 3 tablespoons lemon juice and bring to a simmer. Stand artichokes in pot and season with 1 teaspoon salt and 1/4 teaspoon pepper. Cover artichokes with wax paper, then a lid, and simmer over medium-low heat until bases are just tender when pierced with a knife, 20 to 30 minutes.
  • Transfer artichokes to a dish and reserve cooking liquid. When artichokes are cool enough to handle, halve lengthwise. Scoop out and discard inner choke (fuzzy center and any sharp leaves).
  • Heat 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown cut sides of artichokes in 2 batches, about 2 minutes per batch, transferring to a serving dish. Add reserved cooking liquid to skillet along with remaining tablespoon lemon juice and remaining 2 tablespoons oil. Boil vigorously 3 minutes, then stir in parsley and pour over artichokes. Serve warm or at room temperature.

Tips:

  • Choose the right artichokes: Look for artichokes that are heavy for their size, with tightly closed leaves and no blemishes. Avoid any artichokes that are bruised or have brown or wilted leaves.
  • Trim the artichokes properly: Cut off the stem and about 1 inch of the top of the artichoke. Then, use a sharp knife to trim away the tough outer leaves, until you reach the pale green leaves in the center.
  • Soak the artichokes in acidulated water: This will help to prevent the artichokes from browning. To make acidulated water, simply add 1 tablespoon of lemon juice or vinegar to 1 quart of water.
  • Cook the artichokes until tender: The artichokes are done cooking when you can easily pierce them with a fork. Depending on the size of the artichokes, this will take about 20-30 minutes.
  • Serve the artichokes immediately: Artichokes are best served hot, with melted butter or a dipping sauce.

Conclusion:

Lemon-braised artichokes are a delicious and versatile dish that can be enjoyed as an appetizer or main course. They are also a good source of fiber, vitamins, and minerals. With a little planning and effort, you can easily make this dish at home.

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