Artichoke Hearts in Pasta Marinara Sauce with Spaghetti Recipe

A simple version of a classic Italian recipe.
Yield: 2    Preparation Time:     Cooking Time:
Baby artichokes cooked in chicken broth with a marinara sauce and parmesan. Served with pasta as a main course.


1 lb (around 12) baby artichokes
1/2 lemon
1/2 cup chicken broth
1/2 cup onions, chopped
1 clove crushed garlic
1 cup marinara or spaghetti sauce
1/4 cup fresh parmesan cheese, grated
2 tbsp olive oil
artichoke leaves and lemon wedges to serve
1/2 lb spaghetti or fettuccine

Recipe Instructions

Rinse the artichokes. Remove the tough outer leaves by bending back and snapping at the base. The top half of the artichoke leaves should be green, the bottom half yellow. Cut the tips of the leaves off and remove the stems. Cut the artichokes in half length-wise. Rub all cut surfaces with the half lemon.

Cook vegetables
Put the olive oil in a large saucepan. Heat over a medium heat and add the onions, garlic and artichokes. Fry for 5-10 minutes until onions are soft. Add the chicken broth, put the lid on, bring to the boil then reduce to a simmer and cook for 10-15 minutes. Take the lid off and boil until the liquid has evaporated.

Cook dish
Preheat the grill. Put the marinara or spaghetti sauce on the bottom of an over-proof dish. Arrange the artichokes, cut side down on top and cover with the grated parmesan cheese. Grill for 5 minutes until sauce is heated through and cheese is melted.

Cook spaghetti or fettuccine according to the instructions. Put on 2 warm plates, divide the artichoke mixture into two and pour over the pasta. Garnish with lemon wedges and artichokes leaves.


Main course