Lemon Butter Pasta With Artichokes


Buttery lemon artichoke sauce and spaghetti. Wonderful summer dish which is ready in 25 minutes, recipe for 4 people.

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Lemon butter pasta with artichokes
Veronique van Ohmydish

Made by Véronique

Published at 2015-06-29, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 22-03-2021

25 minutes 4 people Main course
Lemon butter pasta with artichokes


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  • 220 gram spaghetti
  • 8 to 10 artichoke hearts, we've used canned ones
  • 85 gram butter
  • 1 shallot
  • 1 clove of garlic
  • 4 teaspoons capers
  • 5 tablespoons lemon juice
  • small handful of fresh basil leaves
  • Olive oil
  • Salt and pepper to taste
Lemon butter pasta with artichokes ingredients
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Kitchen equipment

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  • Medium-sized saucepan
  • Large pan
  • Chef's knife + cutting board
  • Bowl

Lemon Butter Pasta With Artichokes

25 minutes 4 people Main course

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Preparation -- 10 minutes

Fill the large pan with water, add a few pinches of salt. Cook the spaghetti according to the package. Meanwhile, prepare the ingredients for the sauce.

Chop up a small handful of basil leaves and a clove of garlic set aside. If you've bought canned artichoke hearts, drain water from the can. Finely dice the shallot.  

Lemon butter pasta with artichokes
Lemon butter pasta with artichokes

Cooking the lemon butter pasta with artichokes -- 15 minutes

In a medium-sized saucepan, heat two tablespoons of olive oil over medium-high heat. Halve each artichoke heart, add to pan and cover. Cook the artichoke hearts until lightly browned.  

Remove the artichoke hearts from the pan and transfer them to the bowl. Re-use the same saucepan, heat 85 gram of butter over medium-high heat.

When the butter has melted, add diced shallots, 4 teaspoons of capers (more if you like the dish saltier), freshly ground pepper and salt. Cook until the shallots are nicely translucent.

Add 5 tablespoons of lemon juice and chopped basil leaves. Cook until a nice sauce develops. Add artichoke hearts, let them heat up. Pour the sauce over the spaghetti, toss to evenly coat the spaghetti with the lemon butter sauce.

Taste, and add additional capers, lemon juice or butter if desired.

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