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Fettuccine con Carciofi

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant fettuccine con carciofi is a classic example of Italian vegetarian cooking, relying on high-quality seasonal produce and simple pantry staples. The combination of tender artichokes, fragrant garlic, and a splash of dry white wine creates a sophisticated sauce that coats the pasta beautifully. Fresh lemon juice is used to keep the artichokes vibrant, while a generous dusting of Parmesan adds a savoury depth that balances the brightness of the citrus and herbs.

Perfect for a light weekend lunch or a refined midweek supper, this dish celebrates the delicate flavour of fresh artichoke hearts. If you are looking for a nutritious yet comforting meal, this recipe offers a wonderful balance of textures and fresh Mediterranean flavours. Serve it alongside a crisp green salad and a glass of the same white wine used in the sauce for a truly authentic dining experience.

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Ingredients for Fettuccine con Carciofi

  • 1 lemon, halved

  • 3 large artichokes

  • 6 tablespoons extra-virgin olive oil

  • 2 garlic cloves, peeled

  • 90ml dry white wine

  • 3 tablespoons chopped fresh Italian parsley, divided

  • 350g fettuccine

  • 90g freshly grated Parmesan cheese (about 70g ), divided

How to make Fettuccine con Carciofi

Fill large bowl with cold water. Squeeze juice from lemon halves into water; add lemon halves. Working with 1 artichoke at a time, cut off stem from artichoke. Using small knife, peel stem, then slice into 1/4-inch-thick rounds. Drop stem slices into lemon water. Pull off leaves from artichoke and discard. Using spoon, scoop out choke. Thinly slice artichoke bottom. Drop artichoke slices into lemon water. Repeat with remaining artichokes.

Heat oil in heavy large skillet over medium heat. Add garlic; sauté 1 minute. Drain artichoke pieces; add to skillet. Sauté until artichokes are soft and beginning to turn golden, about 20 minutes. Add wine; reduce heat to medium-low, cover, and simmer 3 minutes. Stir in 1 1/2 tablespoons parsley; simmer 1 minute. Discard garlic. Season sauce with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 240ml pasta cooking liquid.

Return pasta to pot; add artichoke sauce and half of cheese and toss to blend, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining cheese and 1 1/2 tablespoons parsley and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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