Fried Artichokes Over Lemon Butter Pasta [Vegan]

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Discover more recipes with these ingredients Fried Artichokes Over Lemon Butter Pasta [Vegan] Ingredients You Need for Fried Artichokes Over Lemon Butter Pasta [Vegan] How to Prepare Fried Artichokes Over Lemon Butter Pasta [Vegan] Nutritional Information

Discover more recipes with these ingredients

Fried Artichokes Over Lemon Butter Pasta [Vegan]

This artichoke pasta recipe will get everyone in your family to the dinner table. It’s made with a creamy lemon butter sauce and lightly seasoned fried artichokes that are just to-die-for! They add amazing texture and smokiness to the dish. This artichoke pasta recipe is everything you could want––comforting, flavorful,…

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Ingredients You Need for Fried Artichokes Over Lemon Butter Pasta [Vegan]

1 can artichoke hearts, rinsed drained and dried well
1/2 pound pasta, cooked according to package directions
2 tbsp vegan butter
2 tbsp finely minced yellow onion
1 tbsp minced garlic
4 tbsp lemon juice
2 tbsp dry white wine
2 tbsp capers
2 tbsp cold vegan butter
Salt and pepper to taste
Olive oil for frying
Vegan Parmesan, for sprinkling (optional)

How to Prepare Fried Artichokes Over Lemon Butter Pasta [Vegan]

Add pasta to boiling salted water. Cook per package directions.
Add about 1/2 inch of olive oil to a shallow pan. Turn on medium-high heat. When oil is hot add the drained and dried artichoke hears. Allow to cook until golden brown on all sides. Remove from oil and place on a paper towel to absorb excess oil. Season lightly with salt and pepper.
While pasta and artichokes are cooking add 2 tablespoons of the vegan butter to a saute pan over medium heat. When butter is melted add the onion, lemon juice, and garlic and season with salt and pepper. Cook for a few minutes until onion begins to soften. Add the wine and continue to cook for a few minutes stirring to incorporate. Once incorporated add the cold butter, re-season with salt and pepper, and whisk to emulsify.
When the pasta is finished cooking drain in a colander and when ready, add to the sauce. Toss to coat.
To serve, place pasta in a plate or bowl, top with the artichoke hearts, capers and Parmela if using.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.