January 9, 2026

Lemon Linguini with Pancetta and Artichokes

This is the perfect recipe for busy weeknights. For ease and convenience, this recipe utilizes frozen artichoke hearts. You don’t need to defrost the artichoke hearts first. To make this a meatless meal, simply omit the pancetta.

Lemon Linguini with Pancetta and Artichokes

Linguini with roasted artichoke hearts, and pancetta.

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Prep Time 15

Cook Time 1 5

Total Time 1 20

Course Main Course

Cuisine Italian

Servings

Calories 375 kcal

Equipment

Food processor

Ingredients

10 ounces frozen artichoke hearts
¼ cup extra virgin olive oil
4 cloves sliced garlic
3 sprigs thyme
1 tbsp. lemon juice
1 bay leaf
¼ tsp. kosher salt and black pepper
12 ounces linguini
½ pound diced pancetta
1½ cup Parmesan cheese

For the garnishes:

½ cup fresh basil leaves
½ cup Parmesan cheese

Instructions

Begin by roasting the artichokes: Preheat the oven to 350 degrees. Put the frozen artichokes in a Dutch oven along with the oil, garlic, the thyme, lemon juice, bay leaf, and salt and pepper. Cover and bake for one hour. Remove the artichokes and puree half of them in the food processor along with the oil in the Dutch oven.
Meanwhile, boil the pasta in salted water. Also, cook the pancetta on low heat in a small pan until golden brown. Drain on paper towels.
In a large skillet, on medium heat, add all the cooked artichokes, 2 tablespoons of the pasta water, the pancetta, and the pasta. Then, toss until combined. Top with the basil and the Parmesan.