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You are here: Home / Pasta / Farfalle Pasta with Artichoke & Parmesan Recipe

Farfalle Pasta with Artichoke & Parmesan Recipe

May 26, 2018

I’ve been on a pasta kick lately. Probably because I find pasta dishes to be fairly easy to prepare. And they’re always good. Perhaps it’s in my blood as I’m partially Italian and I know how Italians just love their pasta. It is exciting though because there are so many varieties to choose from and so many different types of sauces and vegetables that accompany the many dishes.

Farfalle Pasta with Artichoke & Parmesan Recipe

The Recipe

Today’s recipe can be described as a mix between bowtie pasta and artichoke hearts. I’m not sure which ingredient takes precedence. I’ll tell you this though – the artichoke hearts are sauteed with olive oil, garlic, oregano, red pepper flakes, white wine and a few other ingredients. My point is that they are extraordinarily tasty and they’re mixed right in with the farfalle. After those ingredients are combined, Parmesan cheese, parsley, lemon juice and bread crumbs are added to really bring things together. We enjoyed this dish last night and we decided that it was just perfect. Since I didn’t know what to expect beforehand, I was pleasantly surprised.

Ingredients

Serves: 6

1 Pound Dry Farfalle (Bowtie) Pasta
4 15-Ounce Cans of Baby Artichoke Hearts, Drained
1/4 Cup Extra-Virgin Olive Oil + More For Drizzling
Salt
Ground Black Pepper
4 Teaspoons Garlic, Minced
1 Teaspoon Dried Oregano
1/4 Teaspoon Red Pepper Flakes
1/2 Cup Dry White Wine
1/2 Cup Parmesan Cheese, Grated + More For Serving
1/4 Cup Parsley, Chopped
1 Tablespoon Lemon Juice
3 Tablespoons Bread Crumbs

Step-by-Step Instructions

I’d like to think America’s Test Kitchen for their marvelous resource called The Complete Mediterranean Cookbook. I pulled this recipe from it and it’s outstanding.

See also  Bow Tie Pasta With Creamy Corn, Thyme & Parmesan Sauce Recipe

Cook the Pasta

Bring four quarts of water to a boil in a large pot over high heat. Add one tablespoon of salt to the water and when it’s boiling, add the pasta, stir and cook for 11 minutes. The pasta should be al dente at this point. Reserve one cup of water from the pot and then dump the pasta into a colander in your sink.

Cooked Farfalle Bowtie Pasta in Colander

Return the pasta to the pot and add back the one cup of reserved water and set aside.

Prepare the Artichoke Mixture

Warm a large skillet over medium-high heat. Add one tablespoon of olive oil to the pan and then add the artichoke hearts. Also add in the garlic, oregano, red pepper flakes, 1/4 teaspoon ground black pepper and 1/4 teaspoon salt. Stir and let these ingredients cook for about ten minutes. After this time, add in the white wine, cook for one more minute and then turn off the heat.


Cooking Artichoke Hearts in Cast Iron Skillet

Combine Ingredients

Next, add the artichoke mixture that’s in the skillet to the pot with the pasta in it. Then, add in the remaining olive oil, Parmesan cheese, parsley and lemon juice and mix to combine everything well.

Pasta & Artichoke Mixture in Stainless Steel Pot

Plate & Serve

Divide the pasta mixture between plates and sprinkle some Parmesan cheese and breadcrumbs over the tops of each serving. Then, drizzle some oil over the tops as well. Serve and enjoy!

The Final Pasta & Artichoke Heart Dish

The first taste I took of this dish raised my eyebrows. It’s really good. I encourage you to give this one a try and if you go, please let me know what you think in the comment section below. Thanks for reading!

See also  Cast Iron Macaroni & Cheese with Butternut Squash Recipe

Farfalle with Artichoke Hearts

Farfalle with Artichoke & Parmesan Cheese

Related posts:

  1. Bowtie Pasta with Asparagus & Shrimp Recipe
  2. Bean & Farfalle Pasta Soup Recipe
  3. Bow Tie Pasta With Creamy Corn, Thyme & Parmesan Sauce Recipe
  4. Broccoli, Pasta & Parmesan Cheese Frittata Recipe
  5. Fettuccini with Cheesy Spinach & Artichoke Alfredo Sauce Recipe

Filed Under: Pasta

About Jay Gaulard

My name is Jay Gaulard and I'm what I like to call an "inexperienced chef," if that's not an oxymoron. I initially decided to immerse myself into the world of food and cooking in May of 2015, when I began growing, in earnest, my first garden. The garden produced a wonderful yield and with some newfound confidence, my hobby of learning about what I eat took shape. Currently, I'm enrolled in an online cooking school and am quite active with the culinary community. I primarily write posts about what I research and learn along the way.

Comments

  1. Miranda says

    June 14, 2018 at 6:35 pm

    This looks so good!!! Do you think this recipe would work with gluten-free pasta?

    Reply
    • Jay Gaulard says

      June 16, 2018 at 11:10 pm

      Of course!

      Reply

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