Artichoke Pasta with Frantoio Olive Oil

July 25, 2026

Artichoke Pasta with Frantoio Olive Oil

Fresh artichokes, lemon and herbs come together in this simple Mediterranean pasta, finished with Bravoleum Frantoio Extra Virgin Olive Oil. Its intense green fruitiness and notes of grass, artichoke and green almond bring freshness and character to every bite.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Difficulty: Easy
Recommended use: Finishing

Ingredients

320 g tagliatelle or pappardelle
6 baby artichokes, or 280 g drained artichoke hearts
2 garlic cloves, finely sliced
2 tablespoons everyday extra virgin olive oil, for cooking
2–3 tablespoons Bravoleum Frantoio Extra Virgin Olive Oil, for finishing
1 unwaxed lemon
20 g fresh flat-leaf parsley, finely chopped
A few fresh mint or basil leaves
40 g finely grated Parmesan or vegetarian hard cheese
120 ml reserved pasta water
Sea salt
Freshly ground black pepper

Method

1. Prepare the artichokes

If using fresh artichokes, remove the tough outer leaves and trim the stems. Cut away the firm tips, divide the hearts into quarters and place them in cold water with a little lemon juice to prevent discolouration.

If using preserved artichoke hearts, drain them thoroughly and pat dry.

2. Cook the pasta

Bring a large saucepan of well-salted water to the boil. Add the pasta and cook until al dente, following the packet instructions.

Before draining, reserve approximately 120 ml of the pasta cooking water.

3. Cook the artichokes

Heat two tablespoons of everyday extra virgin olive oil in a large frying pan over medium heat.

Add the artichokes and cook for 6–8 minutes, until tender and lightly golden. Add the sliced garlic and cook for another minute, taking care not to let it burn.

4. Combine

Add the drained pasta to the frying pan with half of the reserved pasta water. Toss everything together until the pasta is coated and the sauce becomes lightly emulsified.

Add more pasta water if necessary.

5. Finish with Frantoio

Remove the pan from the heat. Add the lemon zest, a small squeeze of lemon juice, chopped parsley, fresh mint or basil and grated cheese.

Drizzle over two tablespoons of Bravoleum Frantoio Extra Virgin Olive Oil and toss gently. Taste and season with sea salt and freshly ground black pepper.

6. Serve

Divide between warm bowls. Finish each serving with a final drizzle of Frantoio olive oil, a little extra cheese and a few fresh herb leaves.

Serve immediately.

Why Frantoio works

Frantoio is a fresh and intensely aromatic extra virgin olive oil with distinctive notes of grass, artichoke and green almond. These vegetal aromas naturally complement the artichokes, while its gentle bitterness and peppery finish balance the richness of the pasta and cheese.

Adding the oil after removing the pan from the heat preserves its freshest aromas and allows its character to remain noticeable in the finished dish.