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Artichoke Tetrazzini

Artichoke Tetrazzini

Name: Artichoke Tetrazzini
Yield: 4 servings
Ingredients: 1 (8 ounce) package linguini pasta; 1 cup fresh sliced mushrooms; ¼ cup chopped onion; 2 tablespoons butter; ⅛ 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; ¼ cup grated Parmesan cheese

Rating: 3.96 stars

69 Ratings
47 Reviews
5 Photos

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

By Gayle Wagner

Recipe Summary

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Cook linguini in a large pot of boiling salted water until tender.

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Step 2

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.
Step 3

Drain linguini, and toss with sauce. Fold in the strained artichokes. Serve immediately.

Nutrition Facts

Per Serving:

434.7 calories; 17.1 g protein; 53.1 g carbohydrates; 42.8 mg cholesterol; 771.9 mg sodium. Full Nutrition

Reviews (47)

Most helpful positive review

Esmee Williams

08/29/2002

Delious! Read More

Helpful

(14)

Most helpful critical review

MOLSON7

01/31/2003

I did not care for the artichokes. I didn't like the tangy taste. I have taken this basic recipe and came up with a great new recipe.one. Read More

Helpful

(17)

69 Ratings

5 star values: 29
4 star values: 18
3 star values: 13
2 star values: 8
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Esmee Williams

08/29/2002

Delious! Read More

Helpful

(14)

MOLSON7

01/31/2003

I did not care for the artichokes. I didn't like the tangy taste. I have taken this basic recipe and came up with a great new recipe.one. Read More

Helpful

(17)

Esmee Williams

08/29/2002

Delious! Read More

Helpful

(14)

HEROMAINE

09/29/2003

i LOVED this! i also used fat free 1/2 & 1/2 and it was still very creamy. i put chicken in mine too but think it would be just as tasty without it although i will definitely add more mushrooms next time. i also put in more artichokes than the recipe called for - and i didn't get the marinated ones instead the ones packed in water. they worked great! (i added a little bit of their water to the sauce) Read More

Helpful

(13)

SREECE1970

02/17/2005

After reading the reviews I decided to add a few things to this to make it a little more flavorful. First I added about 1/2 cup of sundried tomatoes and a bit more artichokes than it called for. Then I added some cut up chicken breast (2 pieces) - which I sauteed in garlic and olive oil. I used fresh thyme instead of dried and used about 1 tablespoon instead of what the recipe called for. I also tried using both portobello and shitake mushrooms - but the shitake were far better. Lastly instead of adding the parmesan when the dish was finished and on the plate I added a slice of goat cheese to the top. It's really rich and creamy melts slightly into the pasta and is soooooo good. Read More

Helpful

(12)

Marianne

06/25/2011

We really loved this. I did use capellini rather than linguini (my hubby's preference) and I didn't have half and half so used heavy cream instead (!). My chicken broth was my homemade broth using the carcass of Roast Sticky Chicken from this site so it had all that added flavor (but that's mostly what I use--never the canned stuff). Otherwise I followed the recipe. My hubby wants this again tomorrow. No problem with that! There are only the two of us and this makes a lot! But it was really delicious! Read More

Helpful

(7)

PRACTICINGJOY

01/20/2005

i wish i could give this one six stars! it was so delicious and quick & easy to make. didnt have half and half so used regular cream which while tasted great was probably a little too rich. and next time i'd probably want to add some sundried tomatoes for color. Read More

Helpful

(6)

Tamar Boursalian

11/21/2002

Really quick and delicious. I used skim milk and cornstarch to cut down on the fat and it was still great! Read More

Helpful

(6)

Tami

03/12/2009

I enjoyed this recipe with a few minor changes. I took the advice of cayanne pepper and sun dried tomatos to spice it up and for the cheese I used a pre-shredded mix of parm/romano/asiago. I think I might even try adding some broccoli to this. Read More

Helpful

(5)

MimiMay

10/21/2010

For as much fat (cheese 1/2 and 1/2 butter) as this recipe has in it I thought it would be a lot creamier. The taste was good but I thought it was too soupy. If I make it again I will cut back significantly on all the liquids. I'll reserve the cheese toss the sauce with the noodles put them in a casserole dish top with the cheese and bake until it's melty and the liquid has thickened. Read More

Helpful

(4)

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Nutritional Information

Artichoke Tetrazzini

Servings Per Recipe: 4
Calories: 434.7

% Daily Value *

protein: 34 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 16 %

sugars:

fat: 29 %

saturated fat: 47 %

cholesterol: 14 %

vitamin a iu: 8 %

niacin equivalents: 54 %

vitamin b6: 9 %

vitamin c: 18 %

folate: 32 %

calcium: 14 %

iron: 13 %

magnesium: 14 %

potassium: 11 %

sodium: 31 %

thiamin: 8 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.