This oven baked 4-ingredient lemon artichoke pasta is one of those weeknight tricks I learned from my mom and still lean on whenever I’m tired but want something that feels a little special. Everything bakes together on a foil-lined sheet pan, so the artichoke hearts get golden and roasty, the lemon brightens everything up, and the pasta turns tender and a little bit chewy in the best way. It’s simple, springy, and honestly never disappoints—perfect for those nights when you want real dinner without a lot of dishes or effort.
Serve this lemon artichoke pasta straight from the sheet pan with a big green salad—something simple like mixed greens with olive oil, salt, and a splash of red wine vinegar works great. Garlic bread or a warm baguette is perfect for scooping up the extra lemony juices from the pan. If you want to bulk it up a bit, add a rotisserie chicken or grilled sausages on the side. A crisp white wine, sparkling water with lemon slices, or iced tea rounds out the meal without adding more work.
Oven-Baked Lemon Artichoke PastaServings: 4
Ingredients
12 oz dry farfalle (bow-tie) pasta
2 (14 oz) cans quartered artichoke hearts, drained well
2 large lemons, zested and cut into wedges
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 1/2 cups hot water
Directions
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil, making sure the foil comes up the sides a bit to catch liquids.
Spread the dry farfalle pasta evenly over the foil-lined baking sheet. It’s okay if some pieces overlap; just try to keep it in a mostly even layer.
Scatter the drained artichoke hearts over the pasta. If any pieces are very large, break them up with your fingers so they roast more evenly.
Zest one of the lemons directly over the pasta and artichokes. Then cut both lemons into wedges and tuck the wedges in and around the pasta and artichokes on the sheet pan.
In a measuring cup or bowl, whisk together the olive oil, kosher salt, black pepper, and hot water until the salt is mostly dissolved. Carefully pour this mixture evenly over the pasta and artichokes, making sure most of the pasta is at least lightly moistened.
Use clean hands or tongs to gently toss everything right on the sheet pan so the pasta and artichokes are coated with the lemon zest, oil, and water. Spread back into an even layer, making sure the pasta isn’t piled too high in one spot.
Cover the entire baking sheet tightly with a second layer of foil, crimping the edges all the way around to seal in the steam. Bake covered for 25 minutes.
After 25 minutes, carefully remove the top layer of foil (watch for steam). Gently toss the pasta and artichokes with tongs, making sure any drier pieces at the edges get moved toward the center and into the liquid.
Return the pan to the oven, uncovered, and bake for another 10–15 minutes, or until most of the liquid is absorbed, the pasta is tender, and the artichoke hearts have started to turn golden on the edges.
If you want extra color, move the pan to the top rack and broil for 2–3 minutes, watching closely so the pasta and artichokes get lightly browned but not burnt.
Remove from the oven and let the pasta sit on the sheet pan for 5 minutes; it will thicken slightly as it rests. Squeeze a few of the roasted lemon wedges over the top for extra brightness, taste, and adjust with a pinch more salt or pepper if needed.
Serve the pasta straight from the sheet pan, making sure each portion gets some golden artichokes and a lemon wedge for squeezing at the table.
Variations & Tips
To keep this in the spirit of a 4-ingredient trick, think of add-ons as optional extras for nights when you have a little more time. For protein, scatter cooked shredded rotisserie chicken, sliced chicken sausage, or drained canned chickpeas over the pasta during the last 10 minutes of baking so they warm through. If you like a bit of richness, sprinkle grated Parmesan or crumbled feta over the pasta right after it comes out of the oven so it melts into the hot noodles. For more veggies, toss in a handful of cherry tomatoes or thinly sliced asparagus with the artichokes before baking; they’ll roast and soften along with everything else. If you prefer a stronger lemon flavor, add the zest of the second lemon before baking and finish with an extra squeeze of juice at the end. You can also swap farfalle for another short pasta like penne or rotini, just keep an eye on doneness and add a splash more hot water if it looks dry before the pasta is tender.
