Lemon Artichoke Capellini with Toasted Breadcrumbs

This Lemon Artichoke Capellini is a simple yet flavorful pasta dish made with tender artichoke hearts, garlic, fresh lemon juice, white wine, and butter. Finished with freshly grated Parmigiano Reggiano, fresh parsley, and crispy lemon-garlic panko breadcrumbs, it's an easy weeknight pasta that comes together in just 30 minutes.

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Tips for Making Lemon Artichoke Capellini

Use plain artichoke hearts: I recommend jarred artichoke hearts, but canned or frozen artichokes work, too.

Don't skip the pasta water: Reserved pasta water helps create a silky lemon butter sauce that coats the capellini.

Add the Parmesan off the heat: Remove the pan from the heat before adding the Parmigiano Reggiano to help create a smooth sauce.

Make the breadcrumbs separately: The lemon-garlic panko breadcrumbs add a delicious crunch and bright lemon flavor to the finished dish. Add them just before serving so they stay crispy.

Adjust the lemon to taste: Start with the juice of one lemon and add more depending on how bright and lemony you'd like the sauce.

Ingredient Substitutions

• Artichokes: Plain jarred or canned artichoke hearts work best. Frozen artichoke hearts can also be used; thaw and pat dry before cooking. Marinated artichokes work in a pinch, but adjust the lemon and seasoning to taste.

• Pasta: Angel hair, spaghetti, or linguine can be used in place of capellini.

• White wine: Substitute vegetable broth if preferred.

• Panko: Regular breadcrumbs can be used, but panko gives the topping a lighter, crispier texture.

Optional Additions

• Shrimp: Sauté peeled and deveined shrimp separately in olive oil with salt and pepper until cooked through. Toss with the pasta just before serving for a heartier meal.

• Castelvetrano olives: A milder, buttery alternative.

• Capers: Add a bright, briny bite that pairs especially well with the lemon.

• Crushed red pepper flakes: Add a little extra heat if you like.

Lemon-Garlic Panko Breadcrumbs

The lemon-garlic breadcrumbs can be prepared ahead of time, making this recipe even easier to put together. Allow the breadcrumbs to cool completely before transferring them to an airtight container. Store at room temperature for a few days.

Have extra breadcrumbs? They're delicious sprinkled over salads, roasted vegetables, fish or other pasta dishes!

More Pasta Recipes to Try

If you love lemony pasta dishes with crispy, toasted breadcrumbs, try my Lemony Garlic Bread Capellini next!

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Lemon Artichoke Capellini with Toasted Breadcrumbs

The easiest artichoke capellini tossed in a simple lemon butter sauce with Parmigiano, parsley and toasted panko breadcrumbs.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2

Difficulty: Easy

Ingredients:

Lemon Artichoke Capellini:

• 1/2 lb. capellini

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 14 oz. plain jarred or canned artichoke hearts, drained and quartered

• 1/2 tsp. crushed red chili flakes

• 1/4 cup white wine

• 2 tbsp. butter

• Juice of 1-2 lemons

• 1/2 cup Parmigiano Reggiano, finely grated

• 2 tbsp. Italian parsley, finely chopped

• 1/3 cup lemon-garlic panko breadcrumbs

• Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• Juice of 1/2 lemon

• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

3. Stir in the juice of 1/2 lemon. Continue to toast over low heat for about 2-3 more minutes until crispy.

   
   

Lemon Artichoke Capellini:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the olive oil to a large sauté pan over medium-low heat and sauté the garlic for 1-2 minutes until fragrant.

3. Add the artichokes and red chili flakes. Sauté until the artichokes are soft and tender.

4. Add the white wine and simmer for 1-2 minutes.

5. Once the water is boiling, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add it to the sauté pan along with 1/4 cup of pasta water.

7. Add the butter and lemon juice to taste. Toss on medium-high heat. Add more pasta water as needed.

8. Remove from heat and add the Parmigiano. Toss again until combined.

9. Plate and top with parsley, lemon-garlic panko breadcrumbs and more Parmigiano.

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