Reviewed: Aug. 11, 2009

Very good! This dish has a great, delicate flavor to it. I skipped the shallots and served it over whole grain thin spaghetti. Thank you for sharing! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Jul. 7, 2009

Elegant vegan dish fit for company. Made exactly as stated and I felt the ratios were well balanced. Thanks!

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AmberJo

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

Wow, that is a lot of artichoke hearts and a lot of pasta. I cut pasta down to 1/3 lb and only used one can of artichoke hearts. When I folded the pasta in, the taste just didn't gel quite right. I had to melt about 1 tbsp of butter to give it a little more depth and it was still missing something. Served with Easy and Elegant Pork Tenderloin from this site.

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JCL

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2007

This wasn't a sauce exactly but more of a companion to the pasta. It was a hit with the adults at my mother's birthday party but the children did not care for it - probably too flavorful. I especially liked the little bursts of sour from the kapers. The marinated artichoke hearts are always yummy. It was an easy, delicious dish and I'll serve it to guests again.

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Karen C.

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Reviewed: Nov. 7, 2006

The flavor was more sour then I expected but it was a decent dish.

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wasabinut

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Reviewed: Oct. 27, 2006

This recipe was a real winner at my house. Everyone loved it! I love the flavors in it, and it is super easy to make. I made it with a Risotto which I made with safron and chicken broth, and topped with freshly grated parmesan cheese. Next time I would probably make with less oil. It ended up with a little too much liquid, so I had to drain some.

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Erika

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Reviewed: Mar. 5, 2006

Not impressed with this one. My boyfriend ate it - but was too polite to tell me the truth. Found it to be very bland and favorless. Followed original recipe perfectly - don't know where I went wrong.

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jcreamer

Cooking Level: Intermediate

Living In: Niagara Falls, Ontario, Canada

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Reviewed: Nov. 15, 2005

yummy.. even better the next day.

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raesquared

Home Town: West Chester, Pennsylvania, USA

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Reviewed: Aug. 3, 2005

mMmm. Bought a pound of fresh shiitakes and didn't know what to do with them UNTIL I found this recipe. Very simple recipe to follow- I actually used leeks instead of shallots, and added a bit of fresh basil as well as thyme from the garden and it turned out delicious.

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EAUBELLE

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Reviewed: Jun. 1, 2005

Excellent tasting recipe. I used dried shiitake mushrooms that I rehydrated beforehand, then added more garlic to the recipe and freshly ground pepper.

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HGP

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Reviewed: Sep. 20, 2004

This recipie is really very good. The first time I made it I failed to drain the artichokes... my goodness... don't make that mistake. I've now made it about a dozen times and it is easily my wife's favorite recipe from Allrecipies. Very distinct flavor.

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FUZZYWEASEL

Cooking Level: Expert

Home Town: Millington, Tennessee, USA

Living In: Thonotosassa, Florida, USA

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Reviewed: Aug. 5, 2002

Was a hit! I only used about 8 ounces of non-marinated artichokes and added about 5 fresh medium tomatoes. The family loved it!

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RESSSA

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Reviewed: Sep. 28, 2001

It was something new.

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HOVIS

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Reviewed: Oct. 24, 2000

I recently submitted this recipe, and just wanted to add that f the pasta seems dry, add a little olive oil or vegetable stock. Non-vegans can top with freshly-grated romano cheese for a delicious dish. Non-vegetarians can add chicken and bits of crisy bacon or pancetta for a recipe closer to the original version. Anyway you make it, it's delicious!

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