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Pasta with Artichokes and Capers in a Lemon Butter Sauce

Prep Time 5 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 1 lb spaghetti or linguini any long pasta
  • 8 oz artichoke halves or quarters
  • 1 tbsp olive oil
  • 1/4 cup minced shallot
  • 2 tbsp capers
  • 2 tsp lemon zest
  • 1/4 tsp red pepper flake adjust based on your desired spice level
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 6 tbsp butter
  • 1/4 cup lemon juice
  • 2 tbsp parsley plus extra for serving
  • salt and pepper

Instructions

  1. Cook the pasta in salted water until al dente, according to package directions.

  2. Heat the olive oil in a large sauté pan, and add in the artichokes. Cook for 2-3 minutes until brown on 1 side and then flip and brown on the second side for another 2 minutes. Once browned, remove from the pan and set aside.

  3. Add the butter to the hot pan. Once melted, add in the shallots, capers, lemon zest, red pepper flakes, salt, and pepper. Stir together and cook for 1-2 minutes until the shallots begin to soften and turn translucent.

  4. Add in 2/3 of the parsley and all the artichokes back into the sauce. Stir together and cook while stirring for 1-2 minutes until the sauce comes together.

  5. When the pasta is cooked, reserve 1/2 cup of pasta water and then place the pasta directly into the sauté pan with the sauce. Squeeze in the lemon and mix it all together. If you want to thin out the sauce a bit, add in some of the pasta water.

  6. Serve the pasta and sprinkle the plate with extra parsley.