"I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious." — SLW0784
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small uncooked seashell pasta
2 1/2 tablespoons
extra virgin olive oil
fresh basil, chopped
1 (8 ounce) can
artichoke hearts, drained and quartered
My husband and I have been making variations on this recipe whenever we need something quick and easy. We use more olive oil, less butter, more artichokes and cook it longer until the artichokes brown lightly - more flavor. Also we add what's on hand which could be mushrooms, sun-dried tomatoes or left-over cooked chicken. We like pine nuts sprinkled on top at the end. Surprisingly we've never added basil, but now I will try that.
No flavor even after making additions.
It seems a little silly to review this recipe, since I changed so many things. Still, the result was very good, so I'll just detail the changes.
I used 8 ounces of pasta, 2 T. of olive oil, and left the butter out entirely. 3 cloves of garlic, dried basil instead of fresh, and a 12 ounce package of frozen artichoke hearts instead of the canned ones. I added salt and pepper to taste, and at the last minute when I mixed everything together with the pasta, I added 4 ounces of cream cheese. I served it with parmesan cheese, and it was REALLY good. Do be sure to cook the artichokes until they're just starting to brown - the flavor is more intense that way.
This is a really good dish. We used a whole box of pasta, 6 garlic cloves, a 14 oz. jar of artichokes, calamata olives and then topped it with parmesan cheese. Great recipe!
Perfect in a pinch - this recipe was fast, delicious and the only ingredient you might not already have in the pantry is the artichoke hearts. A light but rich flavor.
Like other reviews, I too added more garlic than recommended and topped with parmesean, but I probably bleed garlic and olive oil so play with it to taste.
i used this recipe for the first time almost a year ago. it has become a regular dish for me since, but when making it last week i realized i never paid attention to the butter and oil amounts in the recipe. i've been using easily half that much of both, sometimes even less. this time, i decided to try it with the prescribed amounts. i couldn't believe how oily it turned out! terrible.
this is a wonderful recipe, please try it with less oil and butter. when i make it, i add chopped onion, some sliced baby bella mushrooms and fresh baby spinach. you really only need half to one tablespoon to sautee these. especially if you use the veggies, they have moisture in them so the mixture won't be dry.
another note: when i make this i add a good amount of parmesan to the pasta at the end, and i mix crushed red pepper flakes into the artichoke mixture. it's wonderful.
except for the oil/butter recommendations, this is a five star recipe!
Very good! I added some mushrooms, shrimp and about 1/2 cup of white white. I'll be making this again!
Absolutely the best! Of course, I did add extra garlic, chopped sundried tomatoes, and a sprinkling of parmesan cheese. We didn't find it oily, it's a typical, tomato sauce-free pasta dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Artichokes in a Garlic and Olive Oil Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 319
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