Artichoke Tetrazzini Recipe -
Artichoke Tetrazzini Recipe

Artichoke Tetrazzini

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"Marinated artichokes are the centerpiece in this pasta dish. Recipe can be doubled for a larger crowd."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Cook linguini in a large pot of boiling salted water until tender.
  2. Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
  3. Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002


Most Helpful Critical Review
Jan 31, 2003

I did not care for the artichokes. I didn't like the tangy taste. I have taken this basic recipe and came up with a great new


65 Ratings

Sep 29, 2003

i LOVED this! i also used fat free 1/2 & 1/2 and it was still very creamy. i put chicken in mine too, but think it would be just as tasty without it, although i will definitely add more mushrooms next time. i also put in more artichokes than the recipe called for - and i didn't get the marinated ones, instead the ones packed in water. they worked great! (i added a little bit of their water to the sauce)

Feb 17, 2005

After reading the reviews, I decided to add a few things to this to make it a little more flavorful. First, I added about 1/2 cup of sundried tomatoes, and a bit more artichokes than it called for. Then, I added some cut up chicken breast (2 pieces) - which I sauteed in garlic and olive oil. I used fresh thyme instead of dried, and used about 1 tablespoon instead of what the recipe called for. I also tried using both portobello and shitake mushrooms - but the shitake were far better. Lastly, instead of adding the parmesan, when the dish was finished and on the plate, I added a slice of goat cheese to the top. It's really rich and creamy, melts slightly into the pasta, and is soooooo good.

Jun 25, 2011

We really loved this. I did use capellini rather than linguini (my hubby's preference), and I didn't have half and half so used heavy cream instead (!). My chicken broth was my homemade broth using the carcass of Roast Sticky Chicken from this site, so it had all that added flavor (but that's mostly what I use--never the canned stuff). Otherwise, I followed the recipe. My hubby wants this again tomorrow. No problem with that! There are only the two of us, and this makes a lot! But it was really delicious!

Jan 20, 2005

i wish i could give this one six stars! it was so delicious and quick & easy to make. didnt have half and half so used regular cream, which while tasted great, was probably a little too rich. and next time i'd probably want to add some sundried tomatoes for color.

Nov 21, 2002

Really quick and delicious. I used skim milk and cornstarch to cut down on the fat and it was still great!

Oct 21, 2010

For as much fat (cheese, 1/2 and 1/2, butter) as this recipe has in it, I thought it would be a lot creamier. The taste was good, but I thought it was too soupy. If I make it again, I will cut back significantly on all the liquids. I'll reserve the cheese, toss the sauce with the noodles, put them in a casserole dish, top with the cheese and bake until it's melty and the liquid has thickened.


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 18.6 g
  • 29%
  • Fiber
  • 3.9 g
  • 15%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 772 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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