Friday 19 January 2018

Artichoke Pasta

Artichoke pasta
Artichoke pasta

Aoife McElwain

Speedy suppers really suit the summer months. I don't know about you, but I find the pace of summer means my calendar is often a little fuller than in the winter months.

When I'm juggling busy days filled with work and life commitments, I'm even more reliant on quick kitchen tricks.

This week I made use of good-quality jarred artichoke hearts for two super speedy suppers, influenced by the Mediterranean.

These jarred beauties love working with pesto to bring you a satisfying supper any time of the year.

Artichokes on Toast

Serves 2

Prep Time: 10 minutes


4 slices of bread

2 tablespoons of soft goat cheese

8 jarred artichoke hearts

2 tablespoons of your favourite green pesto

A few leaves of fresh basil


1 Toast the bread.

2 Slather each slice of bread with goat cheese.

3 Top with the jarred artichokes.

4 Drizzle each slice of toast with pesto.

5 Finish with a few torn leaves of fresh basil.

Artichoke Pasta

Serves 2

Prep Time: 5 minutes

Cooking Time: 10 minutes


150g of spaghetti

2 heaped tablespoons of green pesto

10 jarred artichoke hearts

Parmesan, to serve

A few leaves of fresh basil


1 Cook the spaghetti according to its packet's instructions. Drain the pasta and return to the saucepan.

2 Add the green pesto to the pot and stir well.

3 Add the artichoke hearts and heat everything through.

4 Divide the pasta between two bowls. Top with shavings of Parmesan cheese and a few torn leaves of fresh basil.

This week's storecupboard essential:

Jarred artichokes: Jarred and marinated artichoke hearts will happily sit in your pantry in anticipation of the day when you'll need them for a quick pizza topping or add to a creamy risotto. Head to your local deli or specialist food store to find good quality artichokes.

Irish Independent

Promoted Links

Life Newsletter

Our digest of the week's juiciest lifestyle titbits.

Promoted Links

Editors Choice

Also in Life