Lemon Tomato Artichoke Spaghetti

It hits you the moment you zest the lemon – that clean, almost nostalgic brightness that smells like dinner with the windows open. The tomatoes, bursting and soft on the flame, start to collapse just enough to melt into the olive oil… not too fast. The artichokes, tender and mellow with just a whisper of brine. And then warmth – silky strands of spaghetti soaking in everything. This Lemon Tomato Artichoke Spaghetti isn’t fancy or fussy. It’s just good – light, comforting, hopeful in some quiet way. Something you make when you want flavor but you also want a meal that sort of hugs you back.

Why You’ll Crave It

• It’s full of sunshine flavors – lemon and tomato together feel like early summer.
• Just a handful of pantry staples, but it tastes like you planned it days in advance.
• The texture of artichokes with spaghetti? So satisfying, like silk against something ever-so-slightly meaty.
• Fast enough to throw together even when your brain’s half-tired and your fridge is uninspired.
• Good warm, good room-temperature, even good cold the next morning straight from the fridge (yes, truly).

The first time I made this, it was a Wednesday and I was trying to use up half a lemon and a forgotten jar of artichokes… I’ve made it again maybe ten times since.

What You’ll Need

• Spaghetti: 200 grams – the classic kind, cooked al dente so it keeps a bit of bite
• Cherry tomatoes: 250 grams – as ripe as you can find, cut in halves so they soften quickly
• Canned artichoke hearts: 200 grams – drained well, then roughly chopped or quartered
• Lemon: 1 whole lemon – you’ll want both the zest (for sparkle) and juice (for zing)
• Olive oil: 3 tablespoons – good, fragrant kind if you have it
• Salt and pepper: to taste – taste as you go, the balance really matters here
• Fresh basil: a few leaves torn over the top (if you’ve got it, it’s a lovely finish)

Easy How-To

Boil Your Pasta

Put on a big pot of water, salt it generously (should taste a little like seawater), and let the spaghetti cook until it’s just firm to the bite. Don’t forget to save a bit of the starchy water before draining.

Start the Skillet

Heat the olive oil in a wide pan over medium heat – it should shimmer, not smoke. Toss in your halved tomatoes and artichokes and let them sizzle gently. Stir now and then, but let them sit too… they’ll get better color that way.

Lemon Goes In

While the veggies are cooking, zest your lemon right over the pan (those oils fly better that way), then cut and juice it. Add the juice once the tomatoes have softened, stir, and let everything mingle for a minute or two.

Bring It All Together

Tip your drained pasta right into the skillet. Add a splash or two of the reserved cooking water and toss or stir until everything glazes together. You’ll see the sauce begin to cling — that’s when it’s ready.

Season & Finish

Taste a strand of spaghetti — does it need more lemon? Salt? Maybe a grind of black pepper? Adjust gently. Then turn off the heat and finish with a little extra olive oil or fresh basil, if you’re using it.

Good to Know

• Don’t rush the pasta water – unsalted water makes sad noodles, trust me on this.
• If your lemon’s on the small or dry side, you might need another half to get enough juice. Taste and trust your tongue.
• I once made this with whole wheat spaghetti and added toasted pine nuts – not traditional, but absolutely delicious.

Serving Ideas

• Serve warm with a few big shavings of Parmigiano if you’re in the mood… or keep it bright and clean with just a scatter of basil.

Top Tricks

• If you’ve got a little white wine open, splash a bit into the pan before you add the lemon – it deepens the sauce just a bit.

Frequently Asked Questions

Can I make this with frozen artichokes?

Yes – just thaw them fully and blot with a clean towel before cooking so they don’t water down the pan.

What’s the best way to reheat leftovers?

I like to put it in a pan with a splash of olive oil and a spoonful of water, just until warmed through. Or eat it cold on a fork in front of the fridge at midnight… no shame.

Can I use another citrus if I don’t have lemon?

A splash of white wine vinegar or even a mandarin orange could work in a pinch, though the flavor will be softer and sweeter. Try to stick with lemon if you can though – it’s kind of the heart here.