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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Kisha

Home Town: Petaluma, California, USA

Living In: Bisbee, Arizona, USA

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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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Emily

Cooking Level: Intermediate

Home Town: Nevada City, California, USA

Living In: La Habra, California, USA

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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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almostnemo

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Oct. 10, 2007

Very good and rich will definitely make again.

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JACKIE32

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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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Monzie

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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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Momof3

Cooking Level: Expert

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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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mts13

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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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K. Wallace

Cooking Level: Beginning

Home Town: Bedford, Massachusetts, USA

Living In: Barcelona, Cataluna, Spain

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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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Cranappleberri

Cooking Level: Beginning

Home Town: Fairview Heights, Illinois, USA

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Reviewed: Jun. 18, 2007

I threw in a tomato just for the heck of it. It was quite tasty.

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Catfish

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Jun. 2, 2007

A bit oily if you are oil-conscience, but still very tasty. Could use more artichokes.

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EMILYDITRE

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Reviewed: Apr. 17, 2007

I wanted pasta but don't like red sauce so i tried this. I liked it but i did add spinach and mushrooms. Also i didn't use butter. Will make again as is or with additions

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JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 14, 2007

Bland and not very impressive. :( But then again, I like a lot of flavor. If you don't mind blandness, then this could be ok for you.

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Elizabeth Hansson

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 28, 2007

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.

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Rachel

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Reviewed: Sep. 29, 2006

I loved this recipe, and so did my fiancee...I served it with a tuscan steak recipe which was topped with a rich tomato suace...will definitely make again.

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Adrienne

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Reviewed: Sep. 12, 2006

super easy to make and tastes great. making it again later this week when friends come over.

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Lauren

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 2, 2006

Great recipe! Easy and tasty!

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abbee

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Reviewed: Jul. 6, 2006

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!

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