Reviewed: Apr. 3, 2009

I loved the flavor of this recipe. The sauce was delicious. I loved how it makes plenty of sauce. I definantly like more sauce on my pasta, and this was perfect. I added garlic when I was sauteing.

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KP5

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2009

I enjoyed this recipe with a few minor changes. I took the advice of cayanne pepper and sun dried tomatos to spice it up, and for the cheese I used a pre-shredded mix of parm/romano/asiago. I think I might even try adding some broccoli to this.

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Tami

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Reviewed: Jan. 21, 2009

I LOVED this recipe. I used 4 cubes of very concentrated, frozen homemade chicken broth instead of canned. I also cubed chicken and sauteed it in lemon juice and seasoning salt. I almost left out the artichoke marinade, fearing it would make it too thin but I'm so glad I did not. The sauce is a bit thin even with the lesser quantity of chicken broth but the flavor is fabulous and I don't mind at all! This is one of the best recipes I have tried off this site!

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Melissa H.

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2006

I thought this dish was bland, although everyone else in my family liked it a lot. I also added chicken and black pepper and a whole lot more parmesan than the recipe called for. I will try it again but next time I will add some minced garlic.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Aug. 9, 2006

We really like this dish. I double the artichokes because we love them and add two chicken breasts (choppped) because my boyfriend refuses to eat a main meal without meat. But a good recipe nonetheless. Thanks!

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LEASTMAN

Cooking Level: Intermediate

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Reviewed: Jul. 31, 2006

Delicious. Currently one of my favorite pasta sauce recipes. I add a little garlic, more mushrooms, and a lot more dried thyme than the recipe calls for - at least a 1/2 tsp. if not more. I think the extra thyme flavor really stands up well next to the artichoke marinade and parm cheese flavors. Finally, I like to use shorter pasta instead of linguine.

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Katherine

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Reviewed: Jul. 27, 2006

This was good, but I felt like it was lacking something. So I added fresh baby spinach to the pasta right before I poured the sauce on. I think maybe next time I will saute some fresh garlic with the onions and mushrooms.

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angelasunshine

Cooking Level: Intermediate

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Reviewed: 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.

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SREECE1970

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Reviewed: 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.

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PRACTICINGJOY

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Shoreline, Washington, USA

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Reviewed: Oct. 5, 2004

Not memorable.

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WHITNEYB

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 20, 2003

I found out from this recipe that I don't like artichokes as much as I thought I did. That aside, I thought it was pretty good once I picked the artichokes out. I think it could be a really good basic recipe, sans artichokes, that could easily be adapted for other pasta dishes. I added grilled chicken and garlic and black pepper. It had a mild flavor but I wouldn't say bland.

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OMOBELLE

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Reviewed: Oct. 6, 2003

Quick and easy to make with an amazing flavor! I will be making this again soon!

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Meredith

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Reviewed: Sep. 22, 2003

I thought the recipe was very good! I substituted 1/2 teaspoon of fresh thyme instead of the dried stuff, and I think that solved the "blandness" problem some other reviewers warned about. I used extra mushrooms as suggested, and I think I'll add chicken next time, too!

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Becca H.

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 31, 2003

My husband and I liked this recipe alot. My husband gave it 4 stars. It didn't rock our world but for now it is staying on the monthly recipe rotation. Will try some red pepper next time and more artichokes.

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yoda

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Reviewed: Aug. 18, 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)

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HEROMAINE

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jan. 17, 2003

I loved this recipe. I did add chicken breast to make it a complete meal and spiced it up a little with paprika and cayenne. Husband and teenagers all liked it, they even ate the artichokes! Very good, will definately be making this again.

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FAIRSJUNK

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Reviewed: Jan. 15, 2003

This was ok. We weren't crazy about it. I probably won't make it again.

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Nickie P

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Reviewed: Dec. 22, 2002

Thanks LNILSSON66 for the suggestions! I was apprehensive about this recipe at first. However, your advice about extra thyme, garlic, and chicken made this recipe a hit!

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psthompson

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Reviewed: Oct. 17, 2002

This was okay, but I agree with others that it was a bit bland even after adding extra thyme and garlic. I had a ton of leftovers because none of the kids would eat it so I'm hoping that it's more flavorful as lunch.

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MKENNA

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Reviewed: May 23, 2002

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 recipe.one.

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MOLSON7

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Artichoke Tetrazzini

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