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Lemon Artichoke Tagliatelle

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. fresh tagliatelle

  • 2 tbsp. extra virgin olive oil

  • 4 garlic cloves, minced

  • 14 oz. artichoke hearts, chopped

  • Juice of 1 lemon

  • 4 tbsp. buffalo butter

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1/2 cup lemon-garlic panko breadcrumbs

  • Ricotta Salata or Parmigiano

  • Salt to taste

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


Lemon-Garlic Panko Breadcrumbs:

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

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Lemon Artichoke Tagliatelle:

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

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

  3. Add the chopped artichoke, juice of 1 lemon and salt to taste. Sauté over medium-low heat for a further 2-3 minutes.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta for about 2-3 minutes. Reserve 1 cup pasta water.

  5. Strain the pasta and add it to the pan along with the artichoke, 1/4 cup pasta water and buffalo butter. Toss over medium heat until combined. Add more pasta water as needed, 1/4 cup at a time.

  6. Remove from heat and add the grated Parmigiano and toss again.

  7. Plate and top with ricotta salata and lemon garlic panko breadcrumbs.


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