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Donna R. Luis

Savory Artichoke Pasta Skillet

A bright, savory pasta featuring broth-cooked campanelle, marinated artichokes, Parmesan, fresh herbs, and toasted pine nuts. The artichoke brine creates a tangy finish while the cooking liquid turns silky and clings beautifully to the pasta.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 6
Course: Entrée
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup pine nuts optional
  • 2 tablespoons extra virgin olive oil plus more for finishing
  • 1 small onion finely sliced lengthwise from pole to pole
  • 1 pound campanelle pasta
  • 3 to 4 garlic cloves finely chopped
  • 4 cups chicken stock or vegetable broth
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 24-ounce jar marinated artichoke hearts, or 2 (12-ounce) jars
  • 1/2 cup freshly grated Parmesan plus more for serving
  • 1/4 cup fresh mint leaves roughly chopped, plus more for serving
  • 1/4 cup fresh parsley chopped

Equipment

  • Small dry skillet
  • Wide Dutch oven or sauté pan
  • Wooden spoon or heat-resistant spatula
  • Wooden spoon or heat-resistant spatula
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons
  • Serving bowls

Method
 

  1. Toast the Pine Nuts: Place the pine nuts in a small dry skillet over medium-low heat and toast for 2 to 3 minutes, stirring frequently, until golden and fragrant.
    Immediately transfer them to a small bowl and set aside.
  2. Cook the Onion: Heat the olive oil in a wide Dutch oven or sauté pan over medium-high heat.
    Add the finely sliced onion and cook, stirring often, until it begins to brown.
  3. Toast the Pasta: Add the campanelle and chopped garlic to the browned onion.
    Stir frequently for about 3 minutes, allowing the pasta to become lightly toasted and the garlic to turn fragrant.
  4. Simmer the Pasta: Pour in the chicken stock or vegetable broth.
    Add a pinch each of kosher salt and freshly ground black pepper, approximately 1/2 teaspoon of each.
    Bring the liquid to a boil, then reduce the heat to maintain a simmer.
    Cook for 7 to 10 minutes, stirring often, until the pasta is tender and most of the liquid has been absorbed.
  5. Prepare the Artichokes: While the pasta cooks, halve or slice any particularly large artichoke hearts lengthwise so the pieces are easier to incorporate into the pasta.
  6. Add the Artichokes: Once the campanelle is tender, add the marinated artichoke hearts along with all of their brine.
    Stir gently to combine, then continue cooking until the remaining liquid becomes silky and visibly clings to the pasta.
  7. Fold in the Herbs and Parmesan: Remove the pan from the heat.
    Stir in the freshly grated Parmesan, chopped mint, and parsley.
    Taste the pasta and make any final seasoning adjustments needed.
  8. Finish the Pasta: Divide the pasta among serving bowls.
    Drizzle each portion with extra virgin olive oil and finish with additional Parmesan, the toasted pine nuts, and a few fresh mint leaves.
  9. Serve Immediately: Serve the artichoke pasta while hot, allowing the silky cooking liquid, tangy artichokes, herbs, Parmesan, and toasted pine nuts to come together in each serving.

Notes

  • Pine nuts are optional, but toasting them adds a pleasant nutty crunch to the finished pasta.
  • Use either chicken stock or vegetable broth according to preference.
  • Keep the artichoke brine; adding it to the pasta provides the distinctive tangy flavor of the dish.
  • Cut larger artichoke hearts into smaller pieces so they distribute more evenly throughout the pasta.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers gently in a skillet with a splash of water to loosen the pasta.