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My review
Artichoke Tetrazzini
Gayle Wagner
"Marinated artichokes are the centerpiece in this pasta dish. Recipe can be doubled for a larger crowd."
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Ingredients
servings 435 calsOriginal recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Per Serving: 435 calories; 18.6 g fat; 53.1 g carbohydrates; 17.1 g protein; 43 mg cholesterol; 772 mg sodium. Full nutrition
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Reviews
Read all reviews 4768 Ratings
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Most helpful critical review
5/23/2002
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.
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5/23/2002
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.
8/18/2003
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 mushro...
2/17/2005
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 ...
6/25/2011
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 ...
1/20/2005
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. an...
4/23/2002
Really quick and delicious. I used skim milk and cornstarch to cut down on the fat and it was still great!
3/11/2009
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 ...