Reviewed: Oct. 5, 2002

This was very tasty. I made a few changes to the recipe. First, I used artichoke crowns, rather than artichoke hearts.. didn't have to deal with an occasional leaf or chewy part. I left out the butter and added a sprinkling of butter buds to the recipe. I also left out the parmesan cheese. I did add a sprinkling of it on top. The recipe didn't say what type of onion, so I used a red one. This is a very good recipe and I will keep this in my recipe box for making in the future

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Oct. 3, 2002

We *love* this dish! I usually don't add all of the sour cream, letting the cottage cheese add most of the flavor, and it's always a winner! My favorite part about this recipe is that it tastes even better cold the next day at lunch. I always try to make extra so that there's plenty to take with me to the office, but my boyfriend usually beats me to it!!

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Reviewer:

OHNOHOLIO

Reviewed: Sep. 16, 2002

We really enjoyed this recipe because it was creamy AND low-fat. WE added leftover chicken and used farfalle noodles instead of spaghetti noodles. My roomies ate all of my leftovers though because it was soooooooo good!

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Reviewer:

CAROLINE88

Reviewed: Jul. 26, 2002

This is really good. HOWEVER, while it is lower in fat than a true "cream sauce" -- the oil and butter on top of the dairy is still a killer. Next time I'll cut back on the oils and use fat free dairy. This dish is a great introduction to artichokes -- I'll make this again!

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Reviewer:

MEL_ICIOUS

Reviewed: Jul. 8, 2002

I really enjoyed this recipe. It was easy and so tasty. I threw in some left over chicken to make it a more hearty meal. I will definitely make this again! And the sauce was so good, even though I used NON-FAT sourcream and cottage cheese. I couldnt believe it was fat free!

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Reviewer:

LHS624

Reviewed: May 16, 2002

This is a really great recipe with good flavor that is relatively low in fat (compared to some other creamy pasta dishes) I like to double the artichoke hearts and add a little extra sour cream.

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Reviewer:

SEDRAY

Reviewed: May 2, 2002

Good recipe. Next time I will add more artichokes. I used rotini instead of spaghetti and it turned out great. Nice cold pasta salad the next day.

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Reviewer:

WINNATASKA

Reviewed: Feb. 1, 2002

I absolutely loved this recipe! It is quick and easy and my whole family loved it. I goes great with grilled chicken or just by its self.

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Reviewer:

WENDI CANDIFF

Reviewed: Jan. 8, 2002

Very tasty. I also substituted steamed asparagus in the place of the sauteed artichoke hearts (my b/friend doesn't like them)--tossed the pasta with the sauce and laid the garlic-and-buttery asparagus spears over the serving. YUM.

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