Artichoke & Lemon Pasta

Tender artichoke hearts tossed with fusilli, Parmesan, and fresh lemon — a light yet flavourful spring pasta. Feels indulgent, but effortlessly simple.

Instructions

1. Prep the artichokes: If using fresh, trim to the hearts, remove the choke, and slice thinly. Rub with lemon to prevent browning. If using jarred or canned, drain and halve or quarter.
2. Cook the fusilli until al dente. Reserve 200 ml of pasta water before draining.
3. Pan-fry the artichokes: Heat olive oil in a large frying pan over medium-high heat. Cook the artichoke pieces for 4–5 minutes until golden at the edges. Season with salt and pepper.
4. Add lemon: Add lemon zest and stir for 30 seconds. Squeeze in the lemon juice and add a splash of pasta water.
5. Combine: Add the drained fusilli and toss over medium heat. Add more pasta water as needed.
6. Finish with grated Parmesan and serve immediately.