Pasta with artichokes

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This easy pasta with artichokes uses canned artichoke hearts and a creamy parmesan sauce. It’s simple, ready in 15 minutes, and luxurious! It’s a delicious weeknight treat that is also perfect when you’ve got company.

Published Dec 2021/updated April 2024

Top view of a black bowl full of pasta with artichokes, parmesan cheese and chopped parsley.

If you’re not new to my recipes, you know that cream isn’t a pantry staple for me. But we’ve made it to the end of the winter, and we all deserve a treat, don’t we?

Well, this pasta with artichokes hits the spot! It requires only a handful of ingredients, is ready in no time, and feels special, too.

Made with convenient canned artichokes, cream (just 3/4 cup), parmesan cheese, and parsley, this pasta is indulgent without being too heavy. I also love how the artichoke hearts and the fresh parsley add bright flavor to balance the richness of the cream. 

Like my popular cream cheese pastaricotta pasta, and spinach pasta, this artichoke pasta recipe is easy, delicious, and absolutely perfect to satisfy your creamy pasta craving! : )

List of the ingredients

  • Pasta (tagliatelle, penne, fusilli…)
  • Canned or frozen artichoke hearts
  • Whipping cream or heavy cream
  • Parmesan cheese
  • Butter
  • Flour
  • Dry white wine
  • Garlic
  • Flat-leaf parsley
  • Salt & pepper
The ingredients to make pasta with artichokes are arranged over a white background.

How to make pasta with artichokes

(Note: this is a quick description with step-by-step photos; the full recipe is at the bottom of the page).

  • Chop the fresh parsley and slice the artichokes.
  • Melt the butter in a large skillet and cook the garlic until fragrant.
  • Stir in the flour until it’s dissolved.
Two images showing Top view of a wooden board with chopped parsley and a pan with melted butter.
  • Add the wine and stir until it’s incorporated into the flour-butter mixture.
  • Mix in cream, parmesan cheese, salt, and pepper until combined.
  • Add the artichokes and stir gently. Turn off the heat, taste, and adjust the seasoning.
A white pan with cream, sliced artichokes, salt and pepper over a white background.
  • Cook pasta and drain (reserve some cooking water).
  • Add the pasta, the chopped parsley, and a touch of the pasta water to the artichoke mixture and toss gently until coated.
  • Serve immediately with freshly ground black pepper and grated parmesan.
Top view of a white pan with cream, tagliatelle pasta with artichokes and chopped parsley.

Artichoke pasta ingredients & substitutions

Pasta: I used stylish-looking tagliatelle to make the dish a bit more special, but feel free to use any long-strand pasta you want here. Also, penne or fusilli are totally fine for this pasta with artichokes.

Canned artichoke hearts: I used 1 can of artichokes in brine, but you can use the same amount of frozen-thawed artichokes. Easy peasy.

Dry white wine: It adds complexity to the sauce. Sauvignon Blanc and Pinot Gris are safe bets for the recipe. If you can’t use white wine, use the same amount of broth or pasta cooking water + 1/2 tsp Dijon mustard (the mustard is an optional ingredient, but if you have it on hand, I recommend it).

Flour: it makes a paste (aka roux) to thicken the sauce. You can skip the flour if you prefer a gluten-free option.

Butter: Use the same amount of olive oil if you don’t have butter.

Cream: I used 3/4 cup whipping cream. Essentially, the recipe works fine with any cream with a fat content between 30-40% (half-and-half is too light, while I find the British double cream too thick with its 48% fat content).

Parmesan cheese: For flavor. I recommend using freshly grated parmesan cheese vs buying the pre-grated cheese that won’t melt smoothly (or taste as good).

Garlic: for pungent notes. Who doesn’t like garlic?

Flat-leaf parsley: (aka Italian parsley) is more aromatic than curly parsley and adds fresh, citrusy notes to the dish.

Salt & pepper: Season to taste. I added 1/4 tsp of salt, but you might want to adjust it to your liking. Serve with freshly cracked black pepper!

Note: reserve and use a splash of starchy pasta cooking water to toss the pasta with artichokes before serving. The starch in the water will thicken the sauce without using more and more cream.

Close-up of a some pasta with artichokes served with grated parmesan cheese.

Love artichokes?

Artichokes are one of my favorite vegetables! And although nothing beats the flavor of fresh artichokes, I think that their canned or frozen counterparts can do the tricks in many recipes like in these delicious:

A gold fork digging into a dark bowl full of pasta with artichokes.

Here are more quick pasta recipes…

if you look for recipes that require everyday ingredients and easy to make in less than 15 minutes, here are some favorites:

I hope you make this pasta with artichokes soon, and if you have a question, let me know by leaving a comment. I would love to hear from you! x

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Top view of a dark bowl full of pasta with artichokes.
Print Recipe
5 from 3 votes

Pasta with artichokes

This super easy pasta with artichokes uses canned artichoke hearts and a creamy parmesan sauce. It's simple, ready in less than 15 minutes, and utterly luxurious!
Recipe yields 4 regular servings.
Prep Time15 minutes
Total Time15 minutes
Course: pasta
Cuisine: Mediterranean
Keyword: Pasta with artichokes
Servings: 4
Calories: 461kcal
Author: Katia



  • 8oz (220 grams) pasta (tagliatelle, penne, fusilli, linguine…)

Artichoke sauce

  • 1 ½ Tbsp butter
  • 1 large garlic clove, pressed or grated
  • ½ Tbsp flour
  • ¼ cup dry white wine
  • ¾ cup whipping cream (see notes)*
  • cup freshly grated parmesan cheese, plus more to serve
  • ¼ tsp fine salt, to taste
  • tsp black pepper, plus more to serve
  • 1 can (14oz/400 grams) artichoke hearts, sliced or chopped
  • 3 Tbsp chopped parsley leaves



  • Bring a large pot of salted water to a boil. Cook the pasta until it is just al dente according to package directions. Drain it and carefully reserve about ½ cup of the pasta water.

Artichoke sauce

  • Meanwhile, when the pasta is about 5 minutes away from being ready, melt butter in large saucepan over medium heat. Add the garlic and stir for 10 seconds unitl fragrant, then stir in the flour and cook for 30 seconds, stirring often.
  • Pour in the white wine and stir until the flour-butter mixture is incorporated into it, cook for about 1 minute while the mixture bubbles gently.
  • Stir in the cream, cook for a couple of minutes.
  • Finally stir in the parmesan cheese, salt and pepper, and turn the heat off. Add the artichokes, toss gently, taste and make sure you're happy with the seasoning.
  • Add the drained pasta, the chopped parsley, and toss until nicely coated. This is when you might want to add a splash of the reserved pasta water until everything is moist.
  • Divide into 4 pasta bowls, and serve immediately with freshly ground black pepper and grated parmesan cheese.


Cream: I used whipping cream, but the recipe works with any cream with a fat content between 30-40%, including heavy cream. I don’t recommend using half-and-half; it’s too light for the recipe, and I find the British double cream (if you’re based in the UK) too thick.
Storage: You can store the artichoke pasta leftover in an airtight container in the fridge for up to 2 days. Reheat it in a large pan using a splash of pasta cooking water or cream; leftovers do not freeze well.
Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only, and they should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 461kcal | Carbohydrates: 46g | Protein: 12g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 601mg | Potassium: 179mg | Fiber: 3g | Sugar: 2g | Vitamin A: 859IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg


  1. 5 stars
    I doubled the recipe and was so glad I did. I used Vegetable broth and Dijon and it came out so good I felt like it was restaurant quality lol Definitely will be making again. It was so easy too! Thank you for the great recipe! 😃

    1. That’s great, thanks so much for sharing your feedback, Kas.
      Have a lovely weekend. x

  2. 5 stars
    I have made this twice in the last 10 days. My husband and I love it. So fast and absolutely delicious.

    1. I’m so pleased to hear that, Roberta! Thanks so much for sharing your lovely feedback.
      Cheers : )

  3. 5 stars
    That was amazing, so easy and delicious! Thanks for sharing the recipe.

    1. Thanks so much for your feedback, Sandra!
      I’m so happy to hear it turned out delicious : )

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