The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 31, 2009
This is easily 5 stars as side dishes go. I made this as a side to turkey burgers. I quadrupled the garlic and cut the EVOO/butter in half and increased the pasta to a pound. I added kalamata's and crushed red peppers. FABULOUS! Will definitely make again!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Springboro, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
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Reviewed: Oct. 22, 2009
Pretty good! It's a keeper. We added some sun-dried tomatoes and some kalamata olives. I'd also add some extra basil.
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 17, 2009
Very good as is.
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Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 15, 2009
This was quite good. I used probably half the oil and butter, and it turned out just fine. I also used the marinated artichoke hearts, for a little added flavor. Next time I'll use more garlic, but we LOVE garlic. I also added some chicken breast pieces that I sauted in the olive oil, garlic, butter and basil. I topped with parmesan cheese before serving. Even my picky eater ate it all...including the artichokes! Very good recipe
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 14, 2009
Very easy. Next time I think I'll use more than 1 sprig of Basil and for some reason the marinated artichoke hearts had some tough to chew parts to it but all and all this was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Oct. 11, 2009
i make a version of this by using a whole box of farfalle, two small jars of marinated artichoke hearts, black olives, white wine, fresh basil, 2 or 3 garlic cloves, half a sweet onion, lemon pepper, juice from 2 lemons and parmigano regiano cheese. saute the onion and garlic in olive oil then stir in the rest. add the fresh basil and cheese after you have mixed the sauce with the pasta. yum.
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KT

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 9, 2009
Really good recipe. Yes, I tweaked it a little bit like other users, less butter and oil (1/2 less), more artichokes and garlic. It was really good. My kids thought it was spicy?! Go figure (garlic, I suppose) Thanks for an easy, good recipe.
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Living In: Walnut Creek, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 5, 2009
Great recipe but I used a whole box of pasta, used a little more olive oil and a bigger can of artichoke hearts, added some white wine and lemon juice to the sauce while it was cooking and tossed with parmesan cheese.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Aug. 8, 2009
i added some mushrooms, used a little more garlic and also used whole wheat pasta and "fake" butter...turned out great and much lower fat and carbs.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 8, 2009
We all love this recipe, it has become a household favorite. Thanks for sharing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: May 4, 2009
I only gave it 4 stars for 2 reasons--I thought it needed a little more olive oil and more artichokes. I used probably 4 1/2TB of olive oil and a 14oz can of artichoke hearts. I also added a little garlic salt and some salt and pepper. Topped it off with some parmesan cheese and it was wonderful. I'd definitely make it again.
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 26, 2009
Pretty tasty
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Henderson, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 4, 2009
I used 14oz of artichoke hearts
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Nov. 13, 2008
I made this recipe for the first time this week. I made small adjustments...added extra garlic, used less butter and more oil, threw in red pepper flakes. It came out delicious! Next time I will use an extra can of artichoke hearts, a little more garlic and a little less oil. Would definitely recommend this recipe.
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Home Town: Valley Stream, New York, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 7, 2008
Very tasty!! I made a few changes. Omitted the butter and used extra olive oil, garlic, basil, diced tomatoes and a dash of rosemary. Also used couscous instead of pasta. Could be eaten on its own or add some chicken. Will make again.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.25 star rating.
Reviewed: Sep. 4, 2008
This recipe was very bland. I added many other spices to try to remidy the situation, but it was to no avail. However, my 3 year old liked it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 30, 2008
I really enjoyed this. The only thing I will do next time is cut back on the butter and oil, it was a bit too much for my taste. I will also see if I can't find reduced sodium artichoke hearts, they were a bit salty from the can.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 12, 2008
this was pretty good...i had to use dried basil bc i didn't have any fresh...had a little mishap with that as the basil spilled in my sauce mixture so the sauce had more basil than was really needed...despite this it still tasted pretty good...i did add mushrooms simply bc we love them!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.
Reviewed: Jun. 2, 2008
This was a great, great, great recipe. My daughter (3yr) is picky about her pasta but with this one she asked for seconds!!!!
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Home Town: Petaluma, California, USA
Living In: Bisbee, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.25 star rating.
Reviewed: Mar. 27, 2008
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.
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Cooking Level: Intermediate

Home Town: Nevada City, California, USA
Living In: La Habra, California, USA

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