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Artichoke Tetrazzini

By: Gayle Wagner

"Marinated artichokes are the centerpiece in this pasta dish. Recipe can be doubled for a larger crowd."

Rate/Review | Read Reviews (37)

What to Drink?
	Sauvignon Blanc

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (8 ounce) package linguini pasta
1 cup fresh sliced mushrooms
1/4 cup chopped onion
2 tablespoons butter
1/8 teaspoon dried thyme
2 tablespoons all-purpose flour
1 (10.5 ounce) can condensed chicken broth
1 cup half-and-half cream
1 (6 ounce) can marinated artichoke hearts
1/4 cup grated Parmesan cheese

Directions

Cook linguini in a large pot of boiling salted water until tender.
Meanwhile, saute mushrooms and onion in butter or margarine with thyme. Remove from heat. Stir in flour. Then stir in chicken broth and half and half. Return to heat, and stir until the sauce boils and thickens. Strain artichokes, and stir the liquid into the sauce. Add the fresh Parmesan.
Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.