Pasta with Artichokes, Peas and Potatoes

Artichoke pasta with peas and potatoes, a quick and easy vegetarian pasta recipe for Spring, the perfect time of year for enjoying fresh artichokes!

Spring time means artichoke season is here! And it could not have been a better moment to speak to my dear cousin Graziella in Sicily who shared this easy recipe for pasta with artichokes, peas and potatoes with me.

I set out to prepare mine the following day and was blown away by the simplicity of this simple yet flavorful pasta dish. Until know I've only enjoyed this vegetable the way my mother prepared it, stuffed artichokes and stewed with vegetables. A delicious dish, however more time consuming to prepare for sure.

The sauce for this artichoke recipe consists of nothing more than tender artichokes, peas and potatoes sautéed with onion and garlic. Yet the aroma emering from this pan was heavenly.

As a matter of fact I could enjoy the vegetables as is, without the pasta, as a quick light meal. Along with a slice or two of crusty bread of course!

Pasta with Artichokes Ingredient List

• Artichokes: I tried choosing smaller artichokes. Look for artichokes with vibrant green leaves that are tightly packed and give a little squeaking sound when you give them a squeeze.
• Pasta: I used rigatoni however you may use pasta of your choice such as other medium lenth shapes including penne, fusilli, rigatoni or gemelli.
• Red pepper flakes (pepperoncino): optional, if you like a little spicy kick.
• Green peas: I prefer frozen peas, which are frozen at their peak, over canned mushy peas!
• Potato: Potatoes and pasta you may ask? The potato adds a satisfying creamy texture when extra pasta cooking water, grated cheese and a drizzle of olive oil are stirred in at the end of cooking. That said, you may omit the potato if you prefer.

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

How to make Artichoke Pasta with Peas and Potatoes

Clean the artichokes

1. Fill a bowl with water, squeeze half a lemon in the water and drop the lemon half in the water. This is to prevent the artichokes from oxidizing. Begin by cleaning the artichokes: trim off approximately the top third of the artichoke.

2. Remove the tough, outer leaves of the artichoke until you reach the pale green leaves.

3. Use a sharp pairing knife to trim the tough outer layer of the stem.

4. Cut the artichoke in half and use a pairing knife to remove the fuzzy choke.

5. Cut the artichoke halves in half once again.

6. Place the sliced artichokes in the water and continue with the remaining artichokes.

Prepare the artichoke sauce

1. Fill a pot with water and bring to a boil while you prepare the sauce. Heat 3 tbsp. olive oil in a large skillet and sauté the onion for 3 minutes, stirring frequently. Add the minced garlic and cook for 30 seconds. Add a pinch of red pepper flakes, if desired.

2. Drain the prepared artichokes and add to the pan along with the peas and cubed potatoes. Stir all ingredients together and add salt and pepper, to taste.

3. Pour 2 cups of water over the vegetables, bring to a simmer, cover and cook for 20 minutes.

4. After 20 minutes, uncover the vegetables and continue cooking (in order to allow some of the water to evaporate and thicken the sauce). Taste and adjust the seasoning, if necessary. Meanwhile, boil your pasta and cook until very al dente, about 2 minutes less than suggested on the package. Drain the pasta and stir into the vegetables.

5. Stir and cook until the pasta reaches the desired level of doneness, a minute or two. If needed add a ladle of pasta water. Remove from the heat and stir in the grated cheese, freshly chopped parsley and top with drizzle of olive oil.

6. Serve hot with extra grated cheese at the table.

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