Cappalletti with Artichokes & Lemon


Pasta with Artichokes & Lemon recipe, brought to you by MiNDFOOD.

Although it is unusual to serve pasta as an accompaniment, this one, with its emphasis on artichokes and lemon, works well alongside grilled vegetables and chicken.

Serves 2


50g Cappaletti

250g preserved artichokes

Finely grated zest and juice of a large lemon



Olive oil

Small bunch parsley

Parmesan – for shaving on top

1 Put a large pan of water on to boil for the pasta.

2 Cut the artichokes into thick slices and drop them into a bowl. Add the grated lemon zest and juice.

3 Stir in 4 tablespoons olive oil and a seasoning of salt and pepper. Chop the parsley leaves and gently fold into the artichokes and oil.

4 Salt the water and add the pasta, letting it cook at a fast boil until tender. Drain and toss with the artichokes, olives and their dressing. Grate some of the Parmesan –  use two or three tablespoons per person, and toss the pasta. Divide between two warm bowls.


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