The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 9, 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 4.18 star rating.
Reviewed: May 5, 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 4.18 star rating.
Reviewed: Mar. 30, 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 4.18 star rating.
Reviewed: Mar. 5, 2009
I used 14oz of artichoke hearts
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 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 4.18 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 4.18 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 4.18 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 4.18 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 4.18 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 4.18 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Oct. 16, 2007
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!
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Cooking Level: Intermediate

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Oct. 10, 2007
Very good and rich will definitely make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Sep. 17, 2007
very good served cold. I added chopped fresh tomatoe to the oil mix, it added colour and flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Sep. 9, 2007
I made this one night for a quick dinner and it was great. I did add salt and pepper, red pepper flakes, parmesan cheese and more garlic. I used with large shell pasta which was just my preference. The basil really brings out the artichoke flavor. Will make this again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Jul. 5, 2007
I added green onions, a little fresh lemon juice, red pepper flakes and sundried tomatoes and this recipe was awesome -- so light and at the very end I added just a tablespoon or two of the pasta water to it to give it a little more of a saucy feel. It was GREAT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 23, 2007
I thought this was excellent. The artichoks from a can are still tasty as long as you heat them for a bit with the other ingredients! I added more garlic than called for. After I had already cooked the sauce, I separated the artichoke leaves - I think next time I'll do that while it's cooking, to spread out the flavor even more and make it easier to eat. Very good recipe! Two of my housemates tried noodles and really liked them.
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Cooking Level: Beginning

Home Town: Bedford, Massachusetts, USA
Living In: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 3 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 20, 2007
I found out that canned artichokes aren't very tastey...other than that salty tasting vegetable, the sauce was pretty good. I added more garlic too. I probably will make this again, without the artichokes.
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Cooking Level: Beginning

Home Town: Fairview Heights, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 18, 2007
I threw in a tomato just for the heck of it. It was quite tasty.
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Home Town: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.18 star rating.
Reviewed: Jun. 2, 2007
A bit oily if you are oil-conscience, but still very tasty. Could use more artichokes.
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