Artichoke Tetrazzini


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

4 servings


  • 1 (8 ounce) package linguini pasta

  • 1 cup fresh sliced mushrooms

  • ¼ cup chopped onion

  • 2 tablespoons butter

  • 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


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

  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.

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

Nutrition Facts (per serving)

435 Calories
19g Fat
53g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 435
% Daily Value *
Total Fat 19g 24%
Saturated Fat 9g 47%
Cholesterol 43mg 14%
Sodium 772mg 34%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 17g
Vitamin C 11mg 54%
Calcium 141mg 11%
Iron 2mg 13%
Potassium 393mg 8%

* 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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