What’s for Dinner … Artichoke and lemon pasta

Yes, we know fresh artichokes are out of season, but this recipe is delicious, and you can easily use the tinned ones. Add bacon or pancetta for a meatier option. This recipe is from Rick Stein, and is a firm favourite of ours. Plus, if you like artichokes, we’ve got some brilliant tips and hints on other ways to use them.

Serves 4

You need: 1 x 500g packet linguine; 1 x 390g tin artichoke hearts, preferably marinated in oil  (see cook’s tips); 1 clove garlic, peeled and crushed; 1 tbsp fresh parsley, finely chopped; 1 tbsp fresh thyme, finely chopped (leaves only); 1/2 lemon, juice only; Parmesan shavings, to garnish; salt and freshly ground pepper, to taste


  1. Cook the linguine according to the packet instructions until al dente. Set aside and keep warm.
  2. Pour the artichokes with the oil into a pan and mash down with a fork.
  3. Add the garlic, parsley and thyme and heat through for a few minutes. Pour over the warm pasta.
  4. Add the lemon juice and toss thoroughly.
  5. Top with the Parmesan shavings and season to taste.

Cook’s tips and more ideas from Serena (buy tins of Serena artichokes in supermarkets for around R59)
  • Marinate your own artichokes in a glass jar filled with olive oil, garlic cloves, lemon rind and fresh thyme.
  • If you haven’t got marinated artichokes on hand, cook the tinned ones in 2 tbsp garlic-infused oil, then carry on with the recipe.
  • Saute´ artichoke hearts and capers in butter and olive oil and pour over baked fish.
  • To make a delicious canapé, spread some ricotta cheese on crostini, top with mashed artichoke, season and add a little lemon zest.
  • Top artichoke hearts with Parmesan, breadcrumbs and fresh herbs, and bake until golden.
  • Pat artichoke hearts dry and place them on a sheet of puff pastry; add feta and herbs and bake until golden. Cut into squares.
  • Enjoy artichoke hearts as a side with a Moroccan-style chicken stew.
  • Use them as a pizza topping (pat dry them first) … really great with onion, chorizo and a hint of chilli, or with olives, spinach and feta * Marinate artichokes and serve them as part of an antipasti board.
  • Details:  

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