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Artichoke Linguine

Artichoke Linguine

Rating
4rating out of 5

(322 reviews from our customers)

Prep Time

30 min

Cuisine

Italian

These artichoke hearts are grilled with lemon zest and Italian hard cheese. They top a classic Italian pasta, flavoured with lemon, oregano, parsley and fresh tomato. Bellissimo!

Prep Time

30 min

Cuisine

Italian

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Artichoke-hearts
1 tin of artichoke hearts
Lemon
1/2 lemon
Tomato
1 tomato
dried-oregano
1 tsp dried oregano
garlic-clove
2 garlic cloves
fresh-parsley
10g fresh parsley
Capers
15g capers
Rennet-Free-parmesan
40g Italian hard cheese †
Vegetable-stock-cube
1/2 vegetable stock cube †
Linguine
200g linguine †
You Will Need
Baking paper, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • Can of artichoke hearts
  • 1 lemon
  • 1 tomato
  • Italian dried oregano
  • 1 garlic clove
  • 10g parsley
  • 1 bag of capers (15g)
  • 40g Italian hard cheese<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 190g linguine<span class="strong">†</span>
Typical Values per 100g per serving
Energy 588 kJ
139 kcal
2117 kJ
502 kcal
Fat
of which saturates
2.2 g
1.2 g
8.1 g
4.5 g
Carbohydrate
of which sugars
23.9 g
2.3 g
86 g
8.3 g
Fibre 2.4 g 8.8 g
Protein 5.7 g 20.5 g
Salt 0.99 g 3.58 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
Can of artichoke hearts
Artichoke hearts, water, salt, citric acid
1 lemon
lemon
1 tomato
tomato
Italian dried oregano
1 garlic clove
garlic
10g parsley
flat parley (100%)
1 bag of capers (15g)
Capers, water, vinegar, salt.
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
190g linguine
semolina of durum wheat (gluten), water
Allergens
  • Allergens highlighted by † (milk, celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Artichoke Linguine

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9

Boil a kettle

Drain and quarter the artichoke hearts

Line 1 (2) oven-proof tray(s) with parchment and place the artichoke quarters on top

2 Artichoke Linguine

Grate the cheese and zest the lemon(s)

Sprinkle over half of the cheese and drizzle with 1-2 tbsp olive oil

Season generously with salt and pepper

Oven-roast for 20-25 min or until starting to brown

3 Artichoke Linguine

Meanwhile, cook the pasta in a pot of salted boiling water for 8-10 min or until the pasta is cooked to your taste, stirring occasionally

Drain and retain a cup of pasta water for step 7

4 Artichoke Linguine

Meanwhile, chop the tomato into bite-size pieces

Peel and finely chop (or grate) the garlic

Chop the capers coarsely

Quarter the lemon

5 Artichoke Linguine

Dissolve 1/2 the (whole) vegetable stock cube in 200ml (400ml) boiled water

Chop the parsley finely, including the stalks

6 Artichoke Linguine

Add 1-2 tbsp olive oil to a wide-based pan over a medium heat

Once hot, add the tomatoes and cook for 1-2 min or until softened, stirring constantly

Add the garlic, chopped capers and oregano and cook for a further 1-2 min

Add the juice of 1/2 the (whole) lemon

7 Artichoke Linguine

Add the stock, bring to the boil over a high heat and cook for 2-4 min or until reduced by half

Lower the heat to a simmer, add the pasta and most of the remaining cheese and mix well

Tip: Add a little reserved pasta water if too dry

8

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Remove the pan from the heat, mix through the roasted artichoke and season generously with salt and pepper

Serve and garnish with parsley

Enjoy!

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