Recipe
Marinated Artichoke Linguine with Lemon & Herbs
A bright Italian-style pasta with marinated artichokes, lemon, garlic and fresh herbs, finished with Parmesan for a quick, savoury supper.
Ingredients
Method
10 mins prep15 mins cook25 mins total
Bring a large pan of salted water to the boil and cook the linguine until just tender. Reserve a splash of pasta water, then drain.
Warm the marinated artichokes and their oil in a wide frying pan. Add the garlic and cook gently for 1 minute without letting it colour.
Add the parsley and thyme, then loosen the pan with a splash of reserved pasta water.
Tip in the drained linguine and toss until coated. Add the lemon juice, then season with black pepper and a little salt.
Divide between four bowls and finish with the grated Parmesan and a final drizzle of artichoke oil.
About this recipe
This marinated artichoke linguine is a bright, savoury pasta for evenings when you want something quick but full of character. The artichokes bring a gentle tang and their oil helps build the sauce.
Garlic, parsley, thyme and lemon keep the dish fresh, while Parmesan adds a salty finish. Toss everything with the hot linguine so the herbs cling to the pasta and the lemon lifts the richness.
