Lemon Olive Artichoke Pasta

LEMONARTICHOKEPASTA

This Lemon Olive Artichoke Pasta has a nice tangy, Mediterranean taste. I bought some Lemon Pepper Pappardella pasta from Trader Joe’s that went really well with this dish but you can use any pasta you like.

Be sure to use artichoke hearts packed in water, not vinegar. The vinegar along with the lemon juice gets too tangy. Add the lemon juice one spoon at a time, to your taste.

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Lemon Olive Artichoke Pasta
This Lemon Olive Artichoke Pasta has a nice tangy, Mediterranean taste. I bought some Lemon Pepper Pappardella pasta from Trader Joe's that went really well with this dish but you can use any pasta you like.
LEMONARTICHOKEPASTA14
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
LEMONARTICHOKEPASTA14
Instructions
  1. Drain the artichoke hearts and then chop them up. Set aside.
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  2. Drain the Kalamata olives and slice each one in half. Set aside.
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  3. Dice up the onion.
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  4. Add the olive oil to the frying pan and saute the onions. Mince the garlic and add it to the onions when they are partially cooked.
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  5. Saute the onions until they are golden brown,
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  6. Add the artichoke hearts and saute for another minute.
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  7. Add the olives and saute for a minute more. Add the capers.
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  8. Add one teaspoon of lemon juice at a time to taste.
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  9. Remove from the heat and add the heavy cream. Stir in salt and pepper to taste.
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  10. Cook your pasta according to package instructions.
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  12. When the pasta is cooked, drain and then add it to the pasta sauce. Serve.
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