Pappardelle with Artichokes and Sage


The Vegetarian Option

Published by Stewart, Tabori & Chang

This image courtesy of Joseph DeLeo

Editor's Note: Pasta recipes can tend to be pretty heavy, but not this Pappardelle with Artichokes and Sage. Tossed in olive oil, this light pasta recipe is easy and quick to make - it cooks up in less than 30 minutes. Artichokes, sage, and lemon juice combine to infuse this recipe with tart and tangy flavor. It's great for date night or a family dinner! Italian recipes don't have to be complicated, and boxed pasta doesn't have to be boring. When you combine pappardelle pasta with this artichoke recipe, it becomes a delicious Italian meal that anyone would love.
As simple and delicious as can be. If at all possible, use the Cipriani brand of pappardelle, which is packaged in a swish-looking, dark blue box and available online.


Cooking MethodSauteeing



OccasionCooking for a date

Recipe CourseAppetizer, Main Course

Dietary ConsiderationEgg-free, Halal, Kosher, Low Cholesterol, Low Saturated Fat, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealBrunch, Dinner, Lunch

Taste and TextureChewy, Garlicky, Herby, Savory, Tangy

Type of DishPasta


  • 8 small artichokes
  • Juice of 1 small lemon
  • 2 to 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, peeled and thinly sliced
  • 6 or 7 sage leaves, roughly chopped
  • Salt
  • Freshly ground pepper
  • 5 ounces pappardelle
  • Freshly grated Parmesan cheese


  1. Trim the outer leaves from the artichokes, slice off their tops, and then slice thinly, discarding any choke. Immediately toss with the lemon juice.

  2. In a nonstick skillet, heat 2 tablespoons of the olive oil and gently fry the sliced artichokes until beginning to take on a pale golden color. Add the garlic and sage and cook for a few more minutes until the garlic is lightly colored too. Season well and keep warm.

  3. Cook the pappardelle in a large pan of lightly salted boiling water until al dente. Place a serving bowl in the sink and suspend a colander over it. Tip the pasta into the colander to drain; the boiling water will warm the bowl. Lift the colander, discard the water, and tip the pasta into the bowl.

  4. Toss the pasta with a little more olive oil. Add the artichokes and mix together. Serve on hot plates and hand around some Parmesan at table.


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Hi @icemoon4, sorry to hear this recipe was frustrating for you! If you've never cooked an artichoke in this way before, I can see how the directions in this recipe might not have been quite enough to help you get there! This video might be helpful: Please let me know if there's anything else we can help with! All best, Kara

listen here buddy. i dont know who you think you are but not all of us are artichoke connoisseurs here. i still don't know if it was just supposed to be the heart or not but i think it was. if you just wanted us to use the hearts thEN SAY ARTICHOKE HEARTS. total time: under 30 min??????????????????? It was like three hours just cutting up those stupid artichokes and then realizing it was only supposed to be the hearts!!!!!!!!!


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