Lemon, Basil and Artichoke Pasta

This Lemon, Basil, and Artichoke Pasta is a dinner winner! lf you are looking for a different kind of pasta recipe, you need to try this out. The lemon and basil add a lot of freshness to this dish, the artichoke hearts are crispy on the outside and buttery on the inside. Spiee it up with a bit of chili if you feel like it. Recipe from Shirunga, my Elephant Kitchen

05/03/2026

Ingredients

Ingredients for 4 portions

Prepare artichokes

3 kg / 400 g green artichokes or canned/jarred artichoke hearts

1 pot of water

1/2 cup white wine vinegar

6 tbsp extra virgin olive oil

For the sauce

5 garlic cloves, peeled and diced

1 tbsp red chili, freshly chopped

1 tsp sea salt

1 tsp black pepper

1 tbsp Italian herbs

1 tbsp paprika powder

400 g spinach, fresh

10-15 basil leaves

4 tbsp balsamic vinegar

4 tbsp lemon juice

4 tbsp maple syrup

1/2 cup soy cream

5 tbsp sunflower seeds

4 servings whole grain pasta

Preparation

Remove artichoke hearts and cut into bite-sized pieces. Cook in a pot with water and white wine vinegar for about 8 minutes. Drain and pat dry with a cloth or paper.

Heat oil in a pan, add garlic and chili and sauté until the edges begin to brown.

Add artichoke hearts to the pan, cover and cook for 15 minutes, stirring once in between.

Add pepper, salt, herbs and paprika powder. Add spinach and basil and stir in balsamic, lemon juice, maple syrup and soy cream.

Cook on high heat for 5 minutes. Serve with whole grain pasta and top with sunflower seeds.