Crispy Artichoke Pasta

This easy 20 minute pantry pasta is garlicky, lemony, and packed with flavor and
texture.=

Servings: 3 people

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Dinner

Italian

Pasta artichokes 20 Minute Meal Pantry Pasta

Instructions

1 Preheat oven to 400°. On a sheet pan place drained and dried artichokes, drizzle
with olive oil, a pinch of salt and toss. Roast for 15-20 minutes until
artichokes are golden, but not burnt. Place on side.
2 In a dry frying pan add panko, a pinch of salt, and zest of 1 lemon. On low heat
toast the panko until golden brown, continuously tossing approx 5 minutes.
Remove from heat.
3 In a large pot, boil pasta in salty water as per instructions on packaging.
Drain and save on the side.
4 In another large pot over low-medium heat add 2 tbsp of olive oil. Add chopped
garlic and sauté until garlic is fragrant, soft, but not brown 2-3 minutes. If
garlic begins to brown the heat is too high.
5 Create a roux by mixing in flour. Cook roux for 3 minutes.
6 Add wine and whisk the roux with the flour so it creates a thick smooth paste.
Cook for 2 minutes.
7 Add artichoke hearts with 1 can of artichoke water. Stir gently to not break
artichoke hearts. Simmer for 5 minutes.
8 Add butter and lemon juice. Add a pinch of salt or salt to taste. Stir.
9 Add pasta, and toss to combine. Plate and top with crispy artichoke hearts and
crunchy breadcrumbs. Enjoy!