In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen

Artichoke Pasta Bake

Easy Supper

Hello everyone,

Firstly EID MUBARAK to you and yours, and with all the great activities taking place in Doha over the coming days, I wish to share an easy ‘supper time’ recipe which is quick to prepare and can be made in advance, enabling you free time to enjoy all the joyous festivities.

The recipe is for an Artichoke Pasta Bake. I use dried penne rigatoni, however, you could substitute with spirals or butterfly pasta. Any shape will work. The artichokes add a touch of the Mediterranean and I recommend to use tinned as so much easier and quicker to prepare. The lemon juice is a must as this zesty touch gives the bake a lovely citrus lift.


JOTK - Signature-01

Serves 6 | Preparation time: 15 minutes | Cooking time: 30 minutes | Stove Top Cooking


  • 400g dried penne rigatoni


  • 150ml extra virgin olive oil
  • 100g turkey bacon – roughly chopped
  • 1 red onion – finely sliced
  • 2 garlic cloves – finely sliced
  • ½ tsp dried chilli flakes
  • 400g jar or tin globe artichokes – drained, quartered
  • 2 lemons – juice and zest
  • 2 tbsp parsley – chopped
  • Generous amount of freshly grated parmesan – bulk for pasta with extra for topping


1. Cook sauce

Heat a large frying pan and add the olive oil and bacon.

Fry for 2 minutes.

Add the onion, garlic and chilli flakes.

Reduce the heat and allow to cook gently until soft for about 5 minutes.

2. Cook pasta

Meanwhile, bring a large saucepan of heavily salted water to the boil.

Cook the pasta for about 8 minutes, or until al dente.

When the pasta is cooked, drain.

3. Assemble

In a mixing large bowl add the cooked pasta, sauce, artichokes, lemon juice, 3/4 of grated parmesan, parsley, season with freshly ground black pepper and fold through.

Check the seasoning.

4. Bake

Tip into a lightly oiled oven proof baking dish.

Sprinkle generously with extra parmesan cheese on the top.

Bake in the oven until well heated through, with the cheese melted and golden in colour.

5. Serve!

Best enjoyed hot and served to the table in attractive individual bowls or plates.

Do not forget to garnish with extra chopped parsley.


This delightful pasta bake can be made ahead of time and reheated in the oven. I have used rigatoni shaped pasta, however, if you prefer bows or spirals, please go ahead. This recipe will work with any shaped pasta.