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simple, plant-based food with fresh ingredients, vegetables and heaps of grains

Roasted artichoke, tomato and chilli pasta

During artichoke season there are so many great ways to enjoy fresh artichokes, one of my favourite is a simple pasta sugo (sauce) made with the leaves of roasted artichokes mixed into a regular sugo. Even factoring in baking the artichokes for half an hour, this one is pretty quick and super tasty! In Amman, we are lucky enough to have a steady supply of amazing organic artichokes  from Mujeb Organic Farm @mujeborganic

Yields 6

Serves 6

Roasted artichoke, tomato and chilli pasta

10 minPrep Time

35 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 500 grams fresh artichokes
  • 1 tbsp olive oil
  • 2 spring onions, finely chopped
  • 500 grams tomatoes, diced
  • 2 cloves garlic, finely chopped
  • 1 chilli, finely chopped
  • Salt and pepper
  • 500 grams Pipe Rigate, Conchiglie or Rigatoni pasta


  1. Prepare the artichokes by pulling off the outer layer or two of leaves until you get to the lighter, yellower leaves. Then trim the base of the stem and a couple of centimetres off the top of the leaves, also taking a scissors to trim any remaining points.
  2. Spread the artichokes on a baking tray and roast in the oven for half an hour at 200 degrees Celsius, you can drizzle a little olive oil or just a few drops of water if you prefer not to use oil.
  3. Meanwhile, finely chop the spring onions and sauté in a spoon of olive oil in a skillet for about 5 minutes until soft and translucent.
  4. Add the garlic and chilli and continue to sauté for another couple of minutes.
  5. Add the diced tomatoes and simmer until the tomatoes break down.
  6. Season with some salt and pepper.
  7. Once the artichokes are ready, take them from the oven and let them cool for a couple of minutes until you can handle them. Remove and discard any parts of leaves they have become too crispy and then break them apart into leaves before adding to the skillet with the rest of the sauce.
  8. Stir and simmer for a couple of minutes so that the flavour of the artichokes begins to release into the rest of the sauce.
  9. Serve with your favourite pasta – I like to use something like Pipe Rigate, Conchiglie or Rigatoni which really hold a lot of sauce inside!

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