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Fettuccine with Artichokes and Parmesan

Fettuccine with Artichokes and Parmesan

Satisfy your cravings for pasta with this dish of Fettuccine with Artichokes and Parmesan. Learn how to create this savory pasta delight with our step-by-step recipe.

Fettuccine with Artichokes and Parmesan


  • 4 cups jarred artichokes in water

  • ¼ cup olive oil

  • 4 garlic cloves, minced

  • 2 anchovy fillets, minced

  • 1 Tablespoon fresh oregano

  • 1/8 teaspoon red chili flakes

  • ½ cup dry white wine

  • ½ pound fettuccine

  • ½ cup Parmesan cheese

  • 1/4 cup fresh parsley

  • 1 ½ teaspoons lemon zest

  • 2 Tablespoons baked breadcrumbs for topping


  1. Cook the fettuccine according to package directions, drain, and set aside. Saving 1/14 cup of the pasta water in reserve.

  2. Rinse the artichoke hearts and cut away any loose leaves, slice in half

  3. Heat 1 Tablespoon olive oil in a large saucepan, and cook the artichoke hearts until spotty brown, about 7 or 8 minutes.  Stir in garlic, anchovies, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Stir in the wine and bring to a simmer.

  4. Add the pasta back into the pot you cooked it in, add 1 cup of the reserved pasta water, the artichoke mixture, Parmesan, parsley, lemon zest, and the remaining olive oil. Toss to combine.

Serve in a pasta bowl with more parmesan and the baked breadcrumbs on top



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