Artichoke Hearts and White Beans with Pasta

4.0 from 2 reviews
Artichoke Hearts and White Beans with Pasta
This Recipe is from Rachel Baumgartel of Fit Fare.
Serves: 4 servings
  • 1 tablespoon garlic
  • ½ onion, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 can quartered artichoke hearts, with juice
  • 1 can white beans
  • 1 cup cooked pasta shells [use your favorite GF pasta for gluten-free]
  1. Saute garlic and onion in deep skillet over medium heat for five minutes in olive oil.
  2. Add lemon juice, simmer for two minutes.
  3. Add artichoke hearts with juice and simmer for another five minutes until sauce is opaque.
  4. Lower heat to medium low. Add white beans and cover skillet, allowing ten minutes of cooking time. Add cooked pasta shells, mixing well. Serve with red pepper flakes and [vegan "parmesan"] if desired.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I keyed in my computer: pasta,beans,artichoke hearts,and this recipe came up.Luckily,everything else was in my pantry.Lovely recipe in a pinch.Only thing I added,was chopped parsley,at the end.

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