Oven Roasted (Lemon + Garlic + Balsamic Vinegar) Artichokes + Papa Rubies Rigatoni (Vegan!)

Hi everyone!

Since becoming vegan, I’ve had to learn how to adapt certain recipes, but I still have my old favorites, like this little bute.  This recipe will make your house smell like God came in and did some cookin’.  No joke. 

I present for your approval, Oven Roasted Artichokes!  …And a little how-to guide for dealing with this little, prickly beasts since they can be intimidating. 





Olive Oil


Balsamic Vinegar

Salt & Pepper


Preheat oven to 400 degrees.  If you have a roast option, use it.  Line a Pyrex with tin foil and set aside. 

To prep your artichokes I like to deal with the prickles, first, before you wash with water.

ImageFirst, peel away one to two layers of leaves from the base of the artichoke.  Next, lop off the prickles on the top.  Then, trim up the stem, but don’t lop that all off.  Once baked, it is amazingly tasty.  Next, use your kitchen scissors and trim the spines off the top of the remaining leaves.


Next, slice the arti’s in half.  This is how I handle squirrel-ly little round-y things that like to move when you go to chop them up! 


Hull out the choke part–the nasty little thistle in the center, with a little spoon.  Then wash your arti in water.  Really scurry the water under the leaves and make sure you shake the water out, really well.  Then, hold the arti over your tin foil lined Pyrex and squeeze lemon juice all over ’em.  Let the lemon juice go into the Pyrex and put the lemon rind in there, too.  Lemon keeps the arti’s from browning.

Once all of your arti’s are prepped like this, make sure you have enough lemon rind to cover the bottom of your pan.  If you don’t, slice up more lemons to cover the bottom of the Pyrex.  You will want to have a nice bed of lemon for your arti’s to steam/roast on!

Next, peel several cloves of garlic (for four arti’s I used 5 cloves, I think?) and slice into thin slices.  Place the garlic slices behind the arti’s leaves.



Here you can see all the garlic slices really loaded up and nested in there!  When you eat the final results, you encounter these little yummy nuggets ever so often.  No only is it super tasty, but it also makes your breath smell aaa-maay-zing! lol 😉  Side note, Nick says my body utterly lacks the ability to process garlic.  After eating these, while my stomach is dreamy and happy, my mouth is totally garlic-ified. Well, I guess it’s good he loves me! 😉 

After you’ve shoved the arti’s full of garlic, drizzle or brush olive oil and balsamic vinegar all over them, into the areas under the leaves; really coat ’em up.  Let some of the extra oil and vinegar go into your Pyrex, too.  Then, salt and pepper both sides of the arti’s and lay face down in the pan.


Ah….little minions of goodness…..

Okay, now, cover with tin foil and put in the oven!  Depending on size, they may take over an hour before they are done.  These guys did–an hour and 10 minutes, and they weren’t huge arti’s.  They will be done when you can easily pierce the heart of the ‘choke with a sharp knife.  The knife will slide in, like buttah. 

ImageUh huh!  Ready for the eating!

…Now, what do you serve with these yummy little artichokes of glory?  Why, Papa Rubies Rigatoni of course! 

….What IS Papa Rubies Rigatoni, you might ask?  Well, good question! 

In Santa Barbara there is a restaurant, called Palazzio, and this is something on their menu that I fell in love with years and years ago.  Roasted red bell pepper cream sauce?  Yeah!  Chicken?  Yeah!  Pasta, artichoke hearts, sun dried tomatoes, heck yeah! I called them up and asked them what was in it and how they made it–and they told me!  Go figure!  So, based on the ingredients and the brief instructions they gave me over the phone, I futzed with the recipe, made modifications, and enjoyed for many years.  Now that I’m vegan, I’ve modified the recipe once again, and if you make it this way, you will swear it tastes just like the original.  If I’m going to eat something, I don’t want a cheap imitation–and I don’t want anything I make to taste vegan, either!  My target is to create food that you’d never. know. is. vegan.  Plus, vegan food gets such a bad wrap.  People seem to think that if it’s vegan, it’s going to take like dirt rubbed, patchouli infused kale with a side of lemon grass.  Rant over. 

May I now present my Papa Rubies Rigatoni–Vegan & Fabulous!



Roasted Red Bell Pepper Sauce

1 Jar Roasted Red Bell Peppers (I’ve roasted my own, in the oven works great and smells good, too, but this is just as good and quick!)

1/4 Cup (maybe less) Veggie Stock

1/8 tsp Salt

Fresh cracked Pepper

One or Two Shakes of Red Pepper Flakes

For the Rest:

1/2 Package Pasta, your choice

1 Can Garbanzo Beans, rinsed and drained (I find this makes an acceptable chicken substitute, you could also use tofu, too.)

4-5 Cloves of Garlic

1 Can Artichokes (in water)

Sundried Tomatoes in Oil

Red Pepper Flakes


For Sauce–put all ingredients in your Cuisinart, and blend until smooth.  Set aside.

Get your pasta water started.

Mince up the garlic.  Drain your artichokes, rinse, squeeze out the water, then slice into halves and quarters.  Set aside. 


Use some of the oil from the tomatoes to saute the garlic on medium to low heat and a few shakes of red pepper flakes.  Saute until the garlic is starting to soften, then add your garbanzo beans. 


Saute beans for about 5 minutes, then add your sun dried tomatoes and saute for several minutes. Then add the artichoke quarters and saute for several minutes.


Your pasta should be in and cookin’ by now.  

Cook pasta until a dente.  Before you drain it, scoop about two ladles full of that pasta water into your bean/tomato/artichoke mix.  Add the sauce from the ‘nart, drain the pasta, then add it in.  Yes, your sauce will be thin. 

ImageHere is before I added the pasta.

Leave the heat on the burner for a minute or two longer as you combine sauce, pasta, beans, etc.  Then, cover, and let stand for 3 – 5 minutes, then stir, then re-cover and let stand for another 3 – 5 minutes.  Stir again and let stand, covered, this time until you are ready to serve. 


See, here it has been transformed!  Creamy, yummy, ready to go!  It’s the pasta water that does it.  Taste before serving–you may need to add more pepper, salt, or a touch of garlic powder, depending on what tastes good to you and your particular taste buds.

Serve in your best rooster bowl with an artichoke and some green beans you are set!  Image

Hopefully you don’t have any garlic allergies!  Enjoy!  Your house will smell great!  Your breath….well…there’s a tic-tack for that. 😉




2 thoughts on “Oven Roasted (Lemon + Garlic + Balsamic Vinegar) Artichokes + Papa Rubies Rigatoni (Vegan!)

  1. This looks so groooood! Totally making this for dinner tonight. Also? I always make my artichokes the exact same way – weird!

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