Linguine with Artichokes, Lemon and Pancetta

4-6 Servings

30 minutes

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A recipe from “Pasta Grannies” by Vicky Bennison gave us the idea for this pasta dish. The sauce is made by blitzing artichokes in a blender. For ease, we use canned artichokes instead of fresh, but we first brown them in a mixture of olive oil and rendered pancetta fat to build flavor in the sauce. The crisp bits of pancetta lend texture and saltiness, lemon adds brightness and balance, and a generous amount of Parmesan ties all the elements together.




Don’t use marinated artichokes for this recipe, as their flavor is too sharp and tangy. After draining the artichokes, make sure to pat them dry so they caramelize when added to the pot. Don’t forget to reserve about 2 cups of the pasta water before draining the noodles. You will need it for pureeing the artichokes and building the sauce.

30 minutes


  • 1

    pound linguine OR fettuccine

  • Kosher salt and ground black pepper


Linda R W.

One of the major frozen foods manufacturers has frozen artichoke hearts. Can you think of any reason why those could not be used instead of tinned? Defrosted and dried of course.

Lynn C.

Hi Linda -

This should also work with frozen defrosted artichokes. Just make sure to pat them very dry before using.

The Milk Street Team

Jennifer L.

I made this tonight with prosciutto instead of pancetta. It is very fresh and light and tastes like artichokes! We loved it and will definitely make it again. Thanks for a great recipe.

John and Susan H.

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Jennifer B.

Delicious. Great combo of flavors, also love using the pasta water as the base for the sauce. A winner.

Dana G.

I couldn’t tell from the instructions. Are you using fresh pasta or dried pasta for this particular recipe?

Lynn C.

Hi Dana -

This is dried pasta. When we call for fresh pasta we will specify "fresh" in the ingredient list.

The Milk Street Team

Diana L.

I made this tonight, and it was good. However, my son thought it was too sour and could barely finish it. I have added only 2 tablespoons of lemon as I was not sure. I think the dish is good but needs more artichoke and maybe less lemon?