Pasta with Artichokes, Fennel and Onions
Prep time
Cook time
Total time
Serves: 4
  • 1 fennel bulb, sliced and some of the fronds reserved for garnishing
  • 1 (14 oz) can baby artichokes, drained and cut in half
  • 1 -2 Tablespoons olive oil, plus 1 teaspoon for the breadcrumbs
  • 1 Tablespoon butter
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • ¾ cup chicken broth
  • 8-10 oz pasta
  • ¼ cup panko bread crumbs
  • 1 Tablespoon fresh parsley, chopped
  • salt and ground black pepper, to taste
  1. Preheat the oven to 425 degrees Fahrenheit. Gently toss the sliced fennel bulb and the baby artichokes with 1-2 Tablespoons of olive oil and season with salt and pepper. Roast in the preheated oven for about 20-25 minutes, turning over halfway through.
  2. Meanwhile, bring a large pot of salted water to a boil to cook the pasta. Cook the pasta so that it's slightly less done than how you like it, because it will finish cooking in the sauce.
  3. In a large skillet, toast the breadcrumbs with 1 teaspoon of oil until golden brown. Season with salt and pepper. Set aside.
  4. Wipe out the skillet, heat another Tablespoon of oil or butter on medium heat. Add the onions, season with salt and cook for about 5 minutes, until the onions are translucent and tender. Add the minced garlic to the center of the skillet and cook for another 30 seconds-1 minute, until the garlic is fragrant, but not golden.
  5. Pour in the broth, scraping the bottom of the skillet to release any fond.
  6. Bring to a boil and cook on high heat until the liquid has reduced by half. You can finish the sauce with some lemon juice or vinegar. Add the roasted fennel and artichokes to the skillet. Be very gently when mixing the vegetables, since the artichokes are very delicate.
  7. Add the cooked pasta to the skillet and very gently toss with the sauce. Reserve some of the pasta cooking water, ½ - 1 cup. As you are mixing the pasta with the vegetables, add some of the reserved pasta water, if you think it needs to be loosened up a bit. Serve garnished with fresh parsley and fennel fronds and sprinkle generously with the toasted breadcrumbs. You can also add some finely grated Parmesan or Romano cheese.
  8. You can easily make this into an entree by adding some chicken to this dish.
Recipe by Olga's Flavor Factory at