Artichokes are one of those veggies that scream summer to me. As in “Put me on the grill and then dip me in some vegan aioli, please!” Of course, in that scenario they look more like this…
But, it’s not summer yet. And it snowed yesterday (!) so I can barely even call it spring… although it’s supposed to hit 80 this weekend, so who really knows? In the meantime, in order to get a quick artichoke fix, let’s talk about Vegan Lemony Artichoke Pasta, made with the also-delicious artichoke hearts!
This recipe was inspired by a dish I ate a few times in Steamboat Springs at this little Italian restaurant where you had to descend the narrowest of staircases to reach it. This was years ago, when I was vegetarian so I’m not sure if the original was vegan (nor do I remember the name of the restaurant, although it was on their main street). All I remember is that it was delicious, and that the menu described it as being made with artichoke hearts, lemon, and white wine. So that’s what I did! It’s really a very simple recipe and will be perfect for evenings when you maybe don’t feel like grilling or steaming your artichokes, haha!
- 3/4 lb dry campanelle pasta
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 3/4 cup crisp white wine (I used a pinot grigio because yum!)
- Zest and juice of one lemon
- 12 oz jar of artichoke hearts, drained and roughly chopped
- 3/4 cup unsweetened almond milk
- 1 cup fresh basil leaves, chiffonade
- Cook pasta per package instructions.
- Heat the olive oil in a large saute pan, medium-high heat. Saute the garlic with the crushed red pepper and salt 4-5 minutes, then add the wine, lemon, milk, and artichoke hearts. Reduce heat and simmer for about 10 minutes.
- When the pasta is done toss it with the sauce in the saute pan. Top with fresh basil before serving!