Reviewed: Nov. 18, 2008

This turned out very good, my husband really liked it. Before I made it he said he didn't like sun dried tomatoes, but he ended up cleaning his plate. It is definitely very tasty and different and I found it a good way to use my leftover white wine from the weekend :)

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Reviewer:

Beth

Cooking Level: Beginning

Home Town: Salem, Massachusetts, USA

Living In: North Grafton, Massachusetts, USA

Reviewed: Nov. 18, 2008

Loved it! Husband says it's a keeper. Made it with chicken but didn't need it--would taste great with just the artichokes and tomatoes. Used all the liquid from the artichokes and some but not all from the oil-packed tomatoes. Did add about three tablespoons of tomato paste that I happened to have in the fridge and simmered it for almost 15 minutes to get the sauce to thicken a bit. Also used Calamatta olives instead of regular black olives for more flavor. Also sprinkled a little feta cheese on top along with the parmesan. Delicious! Will make often! Thanks for sharing!

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Reviewer:

Judy04

Reviewed: Nov. 17, 2008

Yummy Yummy! I added some chicken breast because i was feeding boys - not vegetarians! - everyone liked it!

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Reviewer:

JAmieLovesLuCeesMuffinButt

Cooking Level: Beginning

Home Town: Gardnerville, Nevada, USA

Living In: Carson City, Nevada, USA

Reviewed: Nov. 15, 2008

This was delicious, I used a pinot grigio for the wine, 5 cloves of garlic and doubled the fresh tomato, thrown in the pan the last two minutes.

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Reviewer:

hardrockgirl

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

Reviewed: Nov. 13, 2008

This is awesome! I threw in a can of drained cannelini beans to up the health quotient. Do not add salt, as the marinated artichokes have salt...I used cooking wine and that has salt as well. I think I would cut back a bit on the sun dried tomatoes next time. In all, this is a keeper.

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Reviewer:

veggiebabe

Cooking Level: Expert

Home Town: Gasport, New York, USA

Living In: Rochester, New York, USA

Reviewed: Nov. 13, 2008

Scrumptious! Just made it for lunch...ate half of it myself!! :o) I'm vegetarian..but can see easily adding shrimp for those wanting more protein etc. I used veg broth instead of wine and did not use the oil from artichokes. Still yummy.

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Reviewer:

Katy

Cooking Level: Intermediate

Reviewed: Aug. 16, 2008

This was a yummy recipe! I did make a couple of changes because of what I had on hand. I used bow-tie pasta and I didn't have any white wine, so I had to use cooking wine. Threw in a few less artichokes than the recipe stated (a few goes a long way with me!), and used kalamatta olives. The saltiness in the olives nicely balances the tang of the dish. Might omit the fresh tomatoes next time and throw in some spinach. Otherwise, great, easy recipe, and it was even tastier the next day!!

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Reviewer:

swells22

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Aug. 1, 2008

Delicious! I didn't have olives on hand, but I followed the rest of the recipe exactly as it states. It was so flavorful! Next time I'll definitely make more noodles though. It was quite a bit of sauce for not all that many noodles. But, overall, it was a great recipe!

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Reviewer:

LRN

Reviewed: Jul. 14, 2008

This was awesome! We made it with bowtie pasta and it really worked well. The only changes we made was using sun-dried tomatoes and artichokes that weren't packed in oil to try and shave some calories. The flavors were very distinct, yet blended very well, and the white wine and lemon juice added that tangy zing that really made it delicious and light.

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Reviewer:

SHILDEBR

Reviewed: May 8, 2008

Great recipe! I will definitely make this dish over and over again. It's fairly easy, but the results look like you slaved all day over the sauce. Plus, I found a really cheap wine at Trader Joe's that works perfectly.

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