Artichokes in a Garlic and Olive Oil Sauce

Artichokes in a Garlic and Olive Oil Sauce

SLW0784

"I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious."
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Ingredients

25 m servings 591 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Reviews

Read all reviews 69
  1. 87 Ratings

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Most helpful positive review

My husband and I have been making variations on this recipe whenever we need something quick and easy. We use more olive oil, less butter, more artichokes and cook it longer until the artichoke...

Most helpful critical review

No flavor even after making additions.

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My husband and I have been making variations on this recipe whenever we need something quick and easy. We use more olive oil, less butter, more artichokes and cook it longer until the artichoke...

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, ...

This is a really good dish. We used a whole box of pasta, 6 garlic cloves, a 14 oz. jar of artichokes, calamata olives and then topped it with parmesan cheese. Great recipe!

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 ...

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 i...

Very good! I added some mushrooms, shrimp and about 1/2 cup of white white. I'll be making this again!

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!

i make a version of this by using a whole box of farfalle, two small jars of marinated artichoke hearts, black olives, white wine, fresh basil, 2 or 3 garlic cloves, half a sweet onion, lemon pe...

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 past...

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