Linguine with artichokes and capers

A fresh and flexible pasta dish ready in 10 minutes!

This pasta dish is one of my husband’s favourites and I’m glad since it’s so easy to make and I love it too. While I usually follow the recipe as described below, it’s easy to use vegetable broth and non-dairy butter and cheese alternatives to make this a delicious vegetarian or vegan pasta dish. You can also add in extra vegetables if you like – sautéed onions, peppers and sliced mushrooms are all great. As a bonus, this sauce can be made ahead and reheated; it freezes well also.


  • 1 pound (454 g) fresh linguine or fettucine
  • 1/4 cup (60 mL) olive oil
  • 1/4 cup (60 mL) salted butter
  • 1 tablespoon (15 mL) all-purpose flour
  • 1 cup (250 mL) chicken broth
  • 1 garlic clove, minced
  • 1 tablespoon (15 mL) small capers, drained
  • 2 tablespoons (30 mL) white wine (optional)
  • 1 tablespoon (15 mL) freshly squeezed lemon juice
  • 1 6 oz / 170 mL jar artichoke hearts
  • 1/2 cup (125 mL) grated Parmesan
  • Salt and pepper to taste
  • Chopped fresh parsley and additional grated Parmesan, to garnish


  • Bring a large pot of salted water to a boil.
  • While water is heating, begin sauce by heating olive oil in a medium-sized skillet placed over medium heat. When oil is warm, add butter. When butter has melted, add flour. Cook, stirring constantly, for 2 minutes, watching flour carefully so it does not burn.
  • Add chicken broth, minced garlic, capers, wine (if using) and lemon juice to the pan.
  • Remove artichoke hearts from the jar and slice lengthwise, discarding any outer leaves that are really coarse. Add artichokes to the pan along with 2 tablespoons (30 mL) of the liquid from the jar of artichoke hearts.
  • Add Parmesan and a little bit of salt and pepper; taste and adjust salt, pepper or lemon juice to suit your preferences. Stir the sauce and let it come to a boil then reduce heat so that it just simmers while you cook the pasta.
  • Cook pasta until just al dente (fresh pasta normally requires just 3 – 5 minutes) and drain. Divide among 4 serving bowls and top with hot sauce. Garnish with chopped parsley leaves and a sprinkling of Parmesan.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

8 thoughts

    1. Thanks, Sherry! It really is tasty and quite often my, “uh-oh, didn’t make a plan” meal as it makes great use of pantry staples. I hope you enjoy if you try it!

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