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Bowl of pasta with garnish
Salty. Chewy. Cheesy. Artichokey. (Artichokie? Artichokeie?)
Liz Wissmann

Pesto Change-O: A Magical Artichoke Pasta

With all the pesto and parm your heart desires

Neil Patrick Harris is the Founder and Editor-in-Chief of Wondercade. In his spare time he also acts — fairly well, too, as his Tony and Emmy Awards can attest.

March 8, 2024 2:13 pm

Get excited (and mind the drool). Chef Michael Solomonov is here to share an artichoke pasta recipe. In the unlikely event the chef’s name doesn’t ring a bell, he is the chef and co-owner of Zahav, an Israeli restaurant in Philadelphia that won the James Beard Award for Outstanding Restaurant back in 2019. Oh, and Chef Mike himself has won four additional Beard Awards; two for his cooking and two for his cookbook. For those of you in (or planning a visit to) NYC, be sure to check out his new-ish Laser Wolf Brooklyn in Williamsburg. We’re honored to have him share an artichoke dish today. “I love this recipe because it turns really simple and easily accessible ingredients into this flavor-packed dish — which would be delicious in any season,” he says. “The pistachios and parmesan add a nuttiness, and the artichokes and olives give it a brightness and depth of flavor. Artichokes have always been one of my favorite vegetables, because there are so many ways to prepare them. Specifically, in this recipe, I like to keep it really simple by buying the store-bought jars.” -NPH

Michael Solomonov’s Marinated Artichoke Pasta with Olive & Pistachio

Servings: 4-6


Copy Directions

    1. In a food processor, pulse the pistachios and parsley. Once the pistachios are ground, add the olives, grated parmesan cheese and the artichokes with their oil, and ½ teaspoon salt.

    2. Blend until a smooth pesto-like texture is made; do not over puree. Bring a pot of heavily salted water to a boil and add the bucatini pasta. Cook for 8 minutes over medium heat.

    3. Drain the pasta, reserving 1 cup of the pasta water.

    4. In a saute pan, warm up the pesto and toss with the pasta. Slowly add the pasta water to the saute pan as needed to create a saucy consistency.

    5. Plate your pasta and drizzle with olive oil and more grated parmesan cheese. Enjoy!

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