Adding Flavor with Marinated Artichokes!

As the summer approaches, easy, flavorful, colorful recipes are one on my “to do” list! This flavorful recipe offers a little savory, sweet and tartness from the ingredient combinations provided. If you are growing fresh herbs this summer,
chives, parsley and mint are added to this dish which pack a punch. I also enjoy using artichokes which can be a daunting vegetable to work with in the kitchen. A short-cut ingredient can be using marinated artichokes. They are easy to find and flavorful. They also provide some great nutritional benefits including being a good source of prebiotic fibers, folate, and vitamin C and K. As well, they may improve digestive health and help regulate blood pressure.

pasta with arugula

In addition to using marinated artichokes in this short-cut recipe, they can be used in the below dishes:

1. Add marinated artichokes to cold summer salads for additional flavor
2. Add as a topping to a “make your own” pizza
3. Mix in with roasted potatoes
4. Top a crostini with ricotta or goat cheese, artichokes, and lemon zest
5. Add to an omelet or scrambled eggs

Enjoy the power of the flavor and nutritional benefits of artichokes this summer!

Check out our last McDaniel Short-Cuts Recipe: Vegetarian Sauerkraut Sandwich!

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pasta with arugula

Pasta with Marinated Artichoke Hearts and Leeks

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  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 1 T. olive oil 
  • 23 garlic cloves, chopped
  • 1 large leek, sliced thinly
  • 2 T. dry (white) vermouth or not-too-dry white wine
  • 1, 14.5 oz jar of marinated artichoke hearts, drained
  • 8 oz short tubular or corkscrew-shaped pasta
  • Kosher salt
  • ½ t. ground black pepper, more for serving
  • 4 C. arugula 
  • ¼ C. grated Parmesan cheese, more for serving
  •  Fresh lemon zest, for serving


  1. Warm olive oil in a medium-sized sauté pan. Add garlic and leeks until slightly browned.
  2. Add white wine to deglaze your pan.
  3. Add drained artichokes.
  4. While vegetables simmer, bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  5. Add 1/2 teaspoon salt and 1/2 teaspoon pepper to vegetables.
  6. Stir in cooked pasta and arugula. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  7. Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.


  • Serving Size:
  • Calories: 360
  • Sugar: 5.2 g
  • Sodium: 477.5 mg
  • Fat: 6.4 g
  • Saturated Fat: 1.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 64.9 g
  • Fiber: 9.5 g
  • Protein: 13.5 g
  • Cholesterol: 3.6 mg