Pasta with Young Artichokes, Parsley, and White Wine

Updated February 23, 2016

Just-picked artichokes retain all the moisture and flavor that the market vegetable tends to lose. You will be amazed at how easily the knife glides through the tender leaves, heart, and stems, and at the intensely mineral flavor of the artichoke.

4 to 6 servings



Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Cooking for a date, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, lunch

Moodromantic, stressed

Taste and Textureherby, light, savory, winey

Type of Dishdry pasta


  • Sea salt
  • 5 tablespoons extra virgin olive oil
  • ½ cup chopped fresh flat-leaf parsley
  • 3 garlic cloves, finely chopped
  • 1 pound imported penne rigate
  • 4 artichokes, trimmed, cut into slivers, and kept in acidulated water
  • ¼ cup dry white wine
  • Freshly grated Parmesan cheese


Bring a large pot of salted water to a boil.

Meanwhile, in a large sauté pan, combine the olive oil, parsley, and garlic. Sauté over medium-low heat until the parsley is bright green, 3 to 4 minutes. Add the pasta to the boiling water.

Drain the artichoke slivers. Add to the sauté pan along with the white wine and salt to taste. Stir to cover the artichokes with the parsley mixture. Cook over medium-low heat until the artichokes are tender, about 5 minutes.

When the pasta is cooked al dente, drain it and toss with the sauce. Serve with Parmesan.


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