Linguini with Baby Artichokes Recipe

Baby Artichoke Recipe over Linguine with Sun-dried Tomatoes, Garlic, and Lemon

Baby artichokes sauteed with sun-dried tomatoes, garlic and lemon over linguine.

Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 457 kcal
Author Robin Gagnon


  • 2 pounds baby artichokes
  • 1/4 cup sun-dried tomatoes chopped
  • 1/2 pound linguine cooked and tossed with a drizzle of extra virgin olive oil

Garlic lemon Marinate

  • 1/4 cup olive oil
  • zest of 1/2 a lemon
  • juice of one lemon
  • 1 clove garlic minced
  • 1/4 tsp sea salt
  • fresh ground pepper to taste


  1. Remove the zest you need from lemon before squeezing. Whisk together the marinate ingredients.
  2. Pull off the outer leaves of the baby artichokes until you reach tender light green leaves. Cut off the browned part of stem. Cut away about 1/2 inch of the artichoke top, and slice in half. Promptly, place each in marinate, making sure to coat completely.
  3. Preheat skillet to medium-high heat. (Boil the pasta at this time as well)
  4. Place each artichoke half cut side down in the hot skillet, and add the marinate. Cover and cook until the cut sides are lightly caramelized.
  5. Add the sun-dried tomatoes. Toss, recover and reduce heat to low-med. Cook until the artichokes are fork tender.
  6. Serve over linguini tossed in extra virgin olive oil, and top with grated Parmesan.

Recipe Notes

Dish is shown served with grated Parmesan cheese. Omit if vegan.

Nutrition Facts
Baby Artichoke Recipe over Linguine with Sun-dried Tomatoes, Garlic, and Lemon
Amount Per Serving
Calories 457 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 450mg20%
Potassium 399mg11%
Carbohydrates 73g24%
Fiber 15g63%
Sugar 8g9%
Protein 16g32%
Vitamin A 2085IU42%
Vitamin C 21.8mg26%
Calcium 106mg11%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.