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Artichoke Linguine Recipe

Indulge in this creamy, dreamy Artichoke Linguine! This elegant yet easy pasta recipe is ready in under 30 minutes and boasts a delicate, subtly flavorful sauce that's sure to become a family favorite. Perfectly cooked linguine is tossed in a rich, buttery sauce with tender artichoke hearts, fresh garlic, and a hint of lemon. A simple yet sophisticated dish for a weeknight dinner or a special occasion.

Prep Time 5 mins
Cook Time 20 mins
Calories 809.7 kcal
Protein 41g
Rating 4.5 (29 Reviews)
Artichoke Linguine 80

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Linguine

  • 6 tablespoons (85g) butter
  • 5 tablespoons (75ml) olive oil
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (473ml) chicken stock
  • 2 cloves minced garlic
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon plus a pinch of salt and 1/4 teaspoon black pepper
  • 1 (14-ounce) can artichoke hearts, drained and quartered
  • 4 tablespoons grated Parmesan cheese
  • Unsalted butter, its specific quantity not differentiated from the total 6 tablespoons (85g) butter used in the recipe
  • 1/2 teaspoon plus a pinch of salt
  • 1 (12 ounce) package linguine

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How to Make Artichoke Linguine

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente.
  2. While the pasta cooks, melt 1/4 cup (57g) butter and 1/4 cup (60ml) olive oil in a medium saucepan over medium heat.
  3. Whisk in 1/4 cup (30g) all-purpose flour until smooth, about 3 minutes. Cook out any raw flour taste.
  4. Gradually whisk in 2 cups (473ml) chicken or vegetable stock until the sauce thickens, about 1 minute.
  5. Reduce heat to low. Add 2 cloves minced garlic, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  6. Simmer for 5 minutes, stirring constantly.
  7. Stir in 1 (14-ounce) can artichoke hearts, drained and quartered, and 2 tablespoons grated Parmesan cheese.
  8. Cover and simmer for 8 minutes to allow flavors to meld.
  9. In a separate large skillet, melt 2 tablespoons (28g) butter with 1 tablespoon (15ml) olive oil over medium heat.
  10. Stir in 2 tablespoons grated Parmesan cheese and a pinch of salt.
  11. Add the cooked linguine to the skillet and toss gently to coat with the butter mixture.
  12. Arrange the linguine on a serving platter and spoon the artichoke sauce generously over the top.
  13. Serve immediately and garnish with extra Parmesan cheese and parsley (optional).

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

16g

Fat

65g

Carbs

32g

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Side Dishes Pasta Vegetables Dinner Party Dietary Pasta Rice And Grains