Best 11 Linguini With Artichoke Sauce Recipes

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**Introducing Linguini with Artichoke Sauce: A Delightful and Simple Italian Dish**

Indulge in the tantalizing flavors of linguini with artichoke sauce, a classic Italian dish that combines tender linguini pasta with a creamy, flavorful artichoke sauce. This delectable dish is a symphony of textures and tastes, featuring succulent artichoke hearts, aromatic garlic, tangy lemon, and a touch of white wine. Served with a sprinkle of Parmesan cheese, each bite offers a harmonious blend of richness, freshness, and subtle nuttiness. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is sure to impress with its simplicity and delicious results.

**Recipe Highlights:**

* **Linguini with Artichoke Sauce:** This classic recipe showcases the perfect balance of flavors, with tender linguini pasta coated in a creamy artichoke sauce made from fresh artichoke hearts, garlic, lemon, and white wine.

* **Artichoke and Spinach Stuffed Shells:** These elegant shells are filled with a delightful combination of artichoke hearts, spinach, ricotta cheese, and Parmesan, topped with a creamy tomato sauce.

* **Artichoke and Goat Cheese Stuffed Mushrooms:** A delightful appetizer or side dish, these mushrooms are stuffed with a flavorful mixture of artichoke hearts, goat cheese, and herbs, then baked to perfection.

* **Artichoke Bruschetta:** A vibrant and refreshing twist on classic bruschetta, this recipe features a topping of artichoke hearts, tomatoes, basil, and a tangy lemon-garlic dressing.

* **Artichoke and Feta Stuffed Chicken Breast:** Indulge in tender chicken breasts stuffed with a savory filling of artichoke hearts, feta cheese, sun-dried tomatoes, and herbs, then grilled to perfection.

Embark on a culinary journey with these delectable artichoke-based recipes, each offering a unique and satisfying taste experience. From the creamy indulgence of linguini with artichoke sauce to the savory delight of stuffed chicken breasts, these dishes are sure to tantalize your taste buds and leave you craving more.

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

CREAMY ARTICHOKE PASTA



Creamy Artichoke Pasta image

Make a luscious pasta dish with no cheese, cream or butter? Absolutely! The canned artichoke hearts get blended into a creamy sauce that's mixed with roasted red peppers, olives, capers and fresh herbs for a colorful dinner. This is an out-of-the-box, unexpected vegan pasta dish that will delight your family and be easy on the budget.

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound dried fettuccine (see Cook's Note)
Two 14-ounce cans artichoke hearts, rinsed and drained
2 tablespoons extra-virgin olive oil, plus more as needed
1 cup chopped roasted red peppers
1/2 cup kalamata olives, halved
3 tablespoons capers
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, thinly sliced
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente.
  • Meanwhile, blend the drained artichoke hearts, 1/4 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper in a high-powered blender until completely smooth. Set aside.
  • Heat the olive oil in a large high-sided skillet or braiser over medium heat. Add the roasted red peppers, olives, capers and red pepper flakes and sauté until warmed through, about 2 minutes. Stir in the garlic and a drizzle of oil if needed. Continue to cook, stirring frequently, until the garlic is slightly softened but not brown, about 1 minute. Stir in the blended artichoke hearts, then reduce the heat to low.
  • When the pasta is ready, reserve 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the artichoke sauce. Add about 1/2 cup of the reserved pasta water and toss together until the sauce and water become a cohesive creamy mixture, add more pasta water as needed. Turn off the heat. Add the basil and parsley, toss to combine and serve.

PESTO SHRIMP AND ARTICHOKE LINGUINE



Pesto Shrimp and Artichoke Linguine image

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
4 cups half-and-half cream
2 cups grated Parmesan cheese
2 jars (12 ounces each) marinated quartered artichoke hearts, drained
1 cup prepared pesto
1 teaspoon pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Small fresh basil leaves, optional

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.

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.

ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE



Artichokes in a Garlic and Olive Oil Sauce image

I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.

Provided by SLW0784

Categories     Side Dish     Vegetables

Time 25m

Yield 2

Number Of Ingredients 6

4 ounces small uncooked seashell pasta
2 ½ tablespoons extra virgin olive oil
3 tablespoons butter
2 cloves garlic
1 sprig fresh basil, chopped
1 (8 ounce) can artichoke hearts, drained and quartered

Steps:

  • Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g

ARTICHOKE LINGUINE



Artichoke Linguine image

Make and share this Artichoke Linguine recipe from Food.com.

Provided by Engrossed

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

Steps:

  • Boil pasta according to directions.
  • In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
  • Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
  • Blend in the artichokes and the 2 tbsp of parmesan cheese.
  • Cover and simmer over low heat for about 8 minutes.
  • Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
  • Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
  • Serve immediately. (It still tastes good as leftovers too.).

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.

ARTICHOKE-BASIL PASTA SAUCE



Artichoke-Basil Pasta Sauce image

"I received this recipe from my college roommate, and it quickly became one of my favorites," notes Janet Bischof of Sumter, South Carolina. "Basil gives the meatless pasta sauce just the right taste."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 11

1 jar (6-1/2 ounces) marinated artichoke hearts
1 cup chopped onion
1 cup sliced fresh mushrooms
1/2 teaspoon minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1 teaspoon sugar
1/2 teaspoon salt, optional
Hot cooked pasta

Steps:

  • Drain artichokes, reserving marinade; set artichokes aside. In a large saucepan, saute onion and mushrooms in reserved marinade for 2-3 minutes or until tender. Add garlic; cook 1 minute longer., Stir in the artichokes, tomatoes, water, tomato paste, basil, sugar and salt if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Serve over pasta.

Nutrition Facts : Calories 124 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 258mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ARTICHOKE SAUCE WITH LINGUINI



Artichoke Sauce With Linguini image

Make and share this Artichoke Sauce With Linguini recipe from Food.com.

Provided by spatchcock

Categories     Sauces

Time 20m

Yield 4 cups

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth
2 garlic cloves, minced (I use more!!)
10 -12 canned artichoke hearts, drained and chopped (About 2 cans)
1/4 cup lemon juice
1/4 cup fresh parmesan cheese or 1/4 cup romano cheese
linguine (as much as you want!)
capers
sliced ripe olives
parsley

Steps:

  • Cook oil, butter, flour, chicken broth until it thickens.
  • Add garlic, artichoke hearts, lemon juice, and cheese.
  • Continue cooking until flavors blend (about 5 minutes).
  • Ad capers and parsley.
  • Toss with linguini cooked al dente.
  • Top pasta dishes with small sliced black olives.

Nutrition Facts : Calories 667.4, Fat 53.6, SaturatedFat 19.8, Cholesterol 66.5, Sodium 852.5, Carbohydrate 41.1, Fiber 26, Sugar 3.8, Protein 14.3

LINGUINI WITH ARTICHOKE SAUCE



Linguini With Artichoke Sauce image

I found this wonderful recipe on the internet from a Travel Guide site. The introduction said this particular dish was enjoyed by Bob and Dolores Hope. We think this dish is great!

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth or 2 cups vegetable broth
2 cloves garlic, minced
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice, fresh
1/4 cup parmesan cheese, freshly grated
8 ounces linguine, cooked aldente (about 8-10 minutes)
capers
sliced black olives
parsley

Steps:

  • Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
  • Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
  • Cook over low heat until flavors blend, about 5 minutes.
  • Add capers and parsley.
  • Toss linguini with pasta sauce, and sprinkle with sliced black olives.

PASTA WITH ARTICHOKE SAUCE



Pasta With Artichoke Sauce image

I found this recipe from Bon Appetit Too Busy to Cook cookbook. I have not made this particular dish, but it looks easy and fast and good.

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
1 (10 ounce) package artichoke hearts, cooked and drained
2 tablespoons white wine
1/4 cup parsley, chopped
3 tablespoons oil-cured black olives, chopped
1/2 teaspoon lemon, zest of
salt and pepper, to taste
parmesan cheese
10 ounces cooked fettuccine pasta

Steps:

  • Saute chopped onion and garlic in olive oil until soft and golden; add cooked artichoke hearts and stir over medium-low heat for 3 minutes.
  • Add chopped parsley, wine, olives, and lemon zest and cook briefly.
  • Toss with hot pasta and top with grated Parmesan.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS



Linguine with Tomatoes and Artichoke Hearts image

Categories     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Quick & Easy     Artichoke     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

Tips:

- For the best flavor, use fresh artichokes. If using canned artichokes, rinse them well and drain them thoroughly. - To make the artichoke sauce creamy, blend it in a food processor or blender until smooth. - If you don't have white wine, you can substitute chicken broth or vegetable broth. - Add a pinch of red pepper flakes to the sauce for a little bit of heat. - Serve the linguini with grated Parmesan cheese and chopped fresh parsley.

Conclusion:

This linguini with artichoke sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The creamy artichoke sauce is packed with flavor, and the linguini cooks in just a few minutes. With a few simple ingredients, you can have a delicious and satisfying meal on the table in no time.

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