Reviewed: Aug. 12, 2008

We just weren't that crazy about this dish. Too much sour cream and marinde flavor from the artichokes.

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mommachristin


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Reviewed: Jun. 30, 2008

Very good!! It's even better the next day (leftovers)

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i was excited to try this. i thought it smelled bad cooking it. the taste was even worse. i made the recipe as is and have quite a bit of experience cooking. i went over it to see if i had done something wrong...no. my entire family did not care for it (6). too sour from the marinate to the sour cream. it might taste better minus the sour cream and cottage cheese, but that would be a whole different dish!

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MIXMOMMA


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Reviewed: Apr. 28, 2008

This recipe was very tasty and easy to put together. I didn't use the olive oil or butter since my artichokes were in oil. I just used a couple of tablespoons of that. I also added some sundried tomatoes and mozzarella instead of parmesan since that's what I had on hand.

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beccah


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Reviewed: Apr. 1, 2008

Simply delicious and easy to make; my family enjoys it as well. This is also a versatile recipe to which one may add tomatoes, mushrooms, chicken or seafood...depending upon your taste preference. This works well as a vegetarian entree, adding meat to a portion of it for those who are not vegetarian at your table.

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Kimberly

	Cooking Level: Expert
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Reviewed: Mar. 17, 2008

I guess creamy's just not my thing. It is tasty (moreso on my second try), but the texture still throws me off...also it's a bit spicy, consider leaving out the cayenne pepper. I used bowties the first time and rotini the second..the bowties were a better fit. Changed the original recipe the second time to include an extra clove of garlic and used a 17 oz jar of marinated artichokes from the produce market, and those changes made it much better. Still, not my favorite meal.

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azul


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Reviewed: Feb. 3, 2008

I added canned tomatoes, mushrooms, and olives to this recipe, and also added 1 cup of cottage cheese instead of 1/2 a cup. It turned out great! So easy to make too!

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srosemajor


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Reviewed: Oct. 10, 2007

I make this with some chicken breasts cut into 1 inch pieces fried in a bit of butter until browned. I add an extra jar of artichokes because my husband loves them and I use more sour cream then cottage cheese because I found it to be too chunky. I also use linguine instead of spaghetti. With all my changes I would give it 5 stars... It is sooo good! I also make sure to use all the juice from the artichokes... it gives it that extra something special.

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KARIELLEN


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Reviewed: Sep. 26, 2007

This was really good! I increased the servings to 6 in order to use a whole pound of pasta. I used radiatore pasta instead of spaghetti and that was perfect for this sauce. I don't know if spaghetti would have been as good. I had to use full-fat sour cream because that was all I had on hand, but I did use the low-fat cottage cheese. Even my husband, who hates cottage cheese, loved this. The artichoke hearts are so good. Very easy recipe too, which is also a plus.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Jun. 30, 2007

I know this has received great reviews and I was hopeful, but this just seemed to fall short of my expectations; flavor seemed weak. I used marinated artichokes, fresh oregano from the garden. Also added fresh Italian parsley, a splash of white wine - still seemed like something was missing. A little better the second day when reheated for lunch but, in my opinion, not a keeper. Maybe someone will have s suggestion as to how I could perk this up - seems like a good base sauce, but again, just not a homerun.

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Lorie

	Cooking Level: Intermediate
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Reviewed: May 18, 2007

WOW!! Talk about flavor! Everyone loved this from my toddler to my husband. This was easy to prepare. I didn't have any cottage cheese, so I substituted some jar alfredo. I also skipped the sour cream.

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JENNLANE1973

	Cooking Level: Intermediate Home Town: Laurel, Maryland, USA
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Reviewed: Nov. 20, 2006

This was tasty, but I added a lot to it. I added 1/2 lb of shrimp, and about 1/3 lb of mixed mushrooms when I added the artichokes. I almost think I should have added a second jar of artichokes too. I also added 1/2 lb sugar snap peas to the pasta pot in the last minute or two of cooking. I don't think there would have been enough bulk without the extras. I used wheat Penne, non fat cottage cheese, and non fat sour cream. Served with a salad and homemade breadsticks...wonderful meal!

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JuiceMom

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Chicago, Illinois, USA
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Reviewed: Nov. 7, 2006

This was tasty, but I found it a bit dry. Part of the fault was mine, as I have a huge jar of marinated artichokes from Costco and didn't know exactly how much of the liquid from the jar to add. I ended up adding the whole container of cottage cheese in order to moisten it up, and that seemed to help. I definitely enjoyed this dish and will experiment with adding more liquid from the jar of artichokes next time to see if that combats the dryness.

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JessicaAnne

	Cooking Level: Expert Living In: Edinburgh, Midlothian, Scotland, U.K.
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Reviewed: Oct. 28, 2006

I made this for a dinner party. It was quick and pretty good. I added mushrooms and zucchini to make it heartier. No one at the table liked cottage cheese, but we all agreed that it worked well in this recipe. Next time I will add more spices, it was a touch bland. Thanks!

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JAIPO

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA
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Reviewed: Oct. 15, 2006

Loved this one. I added a bit more cayenne otherwise followed the recipe. Was very happy with the resulting flavors and will make again!

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Cat Coleman


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Reviewed: Jul. 20, 2006

This is my favorite new dish! I am allergic to wheat, so I used quinoa noodles. This dish was easy to make and a huge success with both my parents, and my picky-eating boyfriend

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ALLIOOP109

	Cooking Level: Intermediate Home Town: Saint Louis, Missouri, USA Living In: Huntsville, Alabama, USA
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Reviewed: May 6, 2006

This was just ok. I was really expecting something great, and this was disappointing. It was an interesting experiment but I won't make again.

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TAWNEY112

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Waterloo, Iowa, USA </

Creamy Artichoke Pasta

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What a Dish!

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