There are so many delicious vegetarian recipes that appeal to most people despite culinary preferences.
“This fabulous pasta with artichokes and lemon is a veggie dish you’ll love,” James Martin promised.
The tasty recipe is “quick” and “easy” to make with a tantalising wine, garlic, shallot, chilli and parsley sauce.
Only taking roughly 15 minutes from start to finish, the meal can be whipped up in no time.
Here’s how to recreate James Martin’s pasta with artichokes and lemon at home.
James Martin’s pasta recipe with artichokes and lemon
Serves: four people
Ingredients
200g dried pasta
Sauce:
25g butter
Two violet artichoke, trimmed and sliced
50ml white wine
Two cloves garlic, peeled and crushed
One shallot, peeled and sliced
One red chilli, diced
One small bunch of parsley, chopped
Two lemons, juice and zest
Salt and pepper
To serve
Parmesan
Method
Bring a large pan of salted water to a boil, then add the pasta and cook for eight minutes.
Melt the butter in a large saucepan, then add the artichokes, wine, garlic and shallots. Place the lid on and cook for three minutes.
Add the pasta to the sauce with some of the water. Season with salt and black pepper, then add the lemon juice, zest, parsley and chilli. Grate over the parmesan to serve.
