Tomato Alfredo Sauce with Artichokes Recipe -
Tomato Alfredo Sauce with Artichokes Recipe

Tomato Alfredo Sauce with Artichokes

Recipe by  

"Less rich than the usual Alfredo sauce. Delicious!"

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings


  1. Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency.
  2. Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty.
  3. Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2005

This was a great basic sauce but I did make a few changes that people might like: put a tbsp. of olive oil in a pan and saute 1-2 cloves of garlic until brown, add onions and saute until translucent. Then add mushrooms ( I added 2 cups), a small can of olives, chopped artichokes, and basil. I then added the flour and milk until sauce thickened. Then I added 2 cups of tomatoes (b/c I love them) and 1 tbsp. of italian herbs and 1 tbsp. of parmasean cheese. I served with angel hair and foccacia bread. It was delicious.

Most Helpful Critical Review
Nov 17, 2010

This recipe was good. I cooked the onions with the artichokes in some butter, and then made the cream sauce. I also added some fat-free cream cheese to make a richer sauce, and a bit of garlic. I used a lot of pepper (personal taste) and served it over angel hair. This recipe scales down easily when cooking for one!

Jan 21, 2008

I like to add a little more sauciness than what this recipe calls for, by using grated parmesan in conjunction with the flour, and adding extra milk. This makes for a thicker, richer sauce that coats all the noodles.

May 31, 2006

I pureed all the vegetables in my processor because I like a smoother sauce. After pureeing, I simmered the sauce on the stove and added a little fat free evaporated milk. I didn't need any flour at all. It turned out great!

Oct 09, 2007

Have to give it 5 stars when it tastes this good and is this easy. I used marinated artichokes (which I think are packed in water with some oil and spices), and it tasted great. I went for the route of cooking up some garlic/onion in olive oil before making the sauce. Also added dried basil (no fresh) and a bit of oregano.

Nov 22, 2005

I absolutely love this recipe! Instead of the 2 tomatoes, which I don't always have on hand, I use a can of diced tomatoes. Yummy!

Nov 05, 2003

This is a great recipe. I have fixed it twice. My family loves it. The first time I fixed it according to recipe, and the second time I included some cubed chicken breast. It is great both ways. Thanks Holly...

Jan 16, 2009

I thought this was quite tasty. I used different vegetables only because I used what I had on hand (onions, roasted red peppers, zucchini and tomatoes), but followed the recipe for the most part. I really liked it and thought it was a good change from standard pasta and not as fattening as some alfredo sauces are.


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  • Calories
  • 90 kcal
  • 4%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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