Irish-born, LA-based chef Stuart O'Keeffe shares his simple recipe for lemon artichoke pasta in this 6 minute recipe miracle.



12 oz angel hair (capellini) or spaghetti pasta

1 can quartered artichoke heart, canned

3 tbsp extra virgin olive oil

6 tbsp butter

1/4 cup shallots, minced

3 tbsp capers, rinsed

2 tsp lemon zest

1/2 tsp crushed red pepper, optional (adds spice)

Heaping 1/4 tsp salt, or more to taste

5 tbsp lemon juice, or more to taste

3 tbsp chopped parsley, divided


1. Cook pasta according to package directions. Set aside and toss with some Extra virgin olive oil

2. In a large cast iron skillet, saute 2 tbsp olive oil over medium heat with the artichokes until slightly browned.

3. Heat 6 tbsp of butter over medium heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook for about 3-5 minutes until shallots are translucent.

6. Add the lemon juice and cook until a sauce becomes thickened.

7. Add pasta and toss together. Add more lemon juice if desired.