grilled artichoke and cherry tomato pasta with parm, parsley + garlic toast crumbs
Prep time
Cook time
Total time
Everything there is to love about classic stuffed artichokes -- garlicky breadcrumbs, cheese and fresh herbs -- tossed in a fresh summer tomato sauce.
Makes: about 4 servings
  • 8 oz linguine (see note)
  • 1 lb cherry or baby heirloom tomatoes, halved or quartered
  • ½ cup + 2 T extra virgin olive oil, divided
  • 12 oz frozen artichoke hearts, thawed, drained and lightly patted dry
  • 4 cloves garlic, minced or crushed
  • 1 cup panko bread crumbs
  • couple of large handfuls flat-leaf parsley leaves, finely chopped
  • lots of shaved parmesan or pecorino romano cheese
  • sea salt + freshly cracked black pepper
  1. Bring large pot of water to a boil and cook linguine until al dente, according to package instructions. Drain well.
  2. Meanwhile, combine tomatoes, ½ tsp sea salt and ¼ cup olive oil in a large bowl and set aside.
  3. Combine another ¼ cup oil and crushed garlic in a large saute pan and bring to heat over medium flame until garlic begins to sizzle. Add panko and stir to coat well with oil, then continue to saute until golden brown, stirring frequently, about 5 mins. Remove from heat and stir through most of the parsley. Set aside to cool slightly.
  4. Bring an indoor grill pan to heat over medium-high flame. In a small bowl, toss patted dry artichoke hearts with 2 T olive oil, generous pinch of salt and lots of pepper. Arrange artichokes in a single layer on hot grill pan and cook until well marked and slightly charred in places, about 5 mins. Flip and grill another 3-5 mins until marked again.
  5. Add hot pasta and grilled artichoke hearts to tomatoes, coating well with olive oil and tomato juices. Divide among bowls and top generously with garlic panko, shaved parmesan and reserved parsley. Enjoy!
Regarding the pasta, itself: the simple flavors here really shine with a fresh linguine, but a good, dried pasta totally works if that's what you've got. (Trader Joe's Garlic Basil linguine is what I used here.)

Regarding the cooking process: if you've got plenty of room on your stovetop, most of this recipe comes together in the time it takes to boil the water and cook the pasta -- but be mindful of multitasking while toasting the panko as it can burn quickly once it begins to develop color. Even if you cook the panko and the artichokes one after another, you'll still have a fine meal in about 30 minutes. And though there are a few more pans required for this recipe than I'd like to admit (two bowls, two pans and one pasta pot, to be exact), I promise you it's worth the extra 5 mins of cleanup. :)
Recipe by the pig & quill at