Artichoke Heart and Jerusalem Artichoke Pasta Recipe

Whip up this perfect fall pasta recipe, perfect for a weeknight dinner.

From "Roots: The Definitive Compendium With More Than 225 Recipes"
September/October 2014

  • Jerusalem artichoke and globe artichoke compliment each other well in this simple yet flavorful pasta.
    Photo by Antonis Achilleos

Yield: Serves 4 to 6

Despite their names and their common family, the Jerusalem artichoke and the globe artichoke aren’t at all alike—one is a tuber, the other a thistle. Yet flavorwise, they relate perfectly in this pasta dish. With lots of garlic, a kick of red pepper flakes, a squeeze of lemon juice and a sprinkle of fresh mint, this boldly seasoned dish is worthy of serving to company, yet easy enough for a weeknight meal.

Artichoke Heart and Jerusalem Artichoke Pasta Recipe


• 1 tablespoon plus 1 teaspoon fine sea salt
• 1 pound dried linguine
• 3 tablespoons extra virgin olive oil
• 1 pound Jerusalem artichokes, cut on the diagonal into slices 1⁄4-inch-thick
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon red pepper flakes
• 1 small red onion, thinly sliced
• One (14-ounce) can quartered artichoke hearts in water, drained and patted dry
• 6 large cloves garlic, thinly sliced
• 1 teaspoon fresh lemon juice
• 1/4 cup thinly sliced fresh mint
• Freshly grated Pecorino Romano, for garnish


1. Fill a large pot 2/3 full of water, add 1 tablespoon salt, and bring to boil over high heat. Add pasta and stir. Cook pasta until al dente (cooked through but still slightly chewy), 7 to 8 minutes.

2. While pasta is cooking, heat oil over medium-high heat in a large sauté pan; swirl to coat. Add Jerusalem artichokes, remaining 1 teaspoon salt, pepper and red pepper flakes. Sauté until Jerusalem artichokes begin to brown on the edges, about 5 minutes. Add onion and sauté until translucent, about 5 minutes more. Add artichoke hearts and garlic, and continue sautéing until artichoke hearts are heated through and garlic is soft but not brown, about 3 minutes. Add lemon juice and toss to coat.

3. When pasta is ready, drain it in a colander, reserving 1 cup of cooking water. Add pasta and mint to the sauté pan, tossing to combine with Jerusalem artichoke mixture. Add just enough reserved pasta water a little at a time as needed to moisten. Taste and adjust seasoning. Divide pasta among warmed individual bowls and top with cheese. Serve immediately.

More Root Vegetable Recipes

Carrot Ribbons with Sorrel Pesto Recipe
Three-Layer Parsnip Cake Recipe with Cream Cheese Frosting

Recipes adapted from Roots: The Definitive Compendium With More Than 225 Recipes by Diane Morgan.

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