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Artichoke Tetrazzini

Artichoke Tetrazzini

Gayle Wagner

Gayle Wagner

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 772 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

MOLSON7
16

MOLSON7

1/31/2003

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.

Esmee Williams
14

Esmee Williams

8/29/2002

Delious!

HEROMAINE
11

HEROMAINE

9/29/2003

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)

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