Artichoke Tetrazzini

Artichoke Tetrazzini

42 Reviews 2 Pics
Gayle Wagner
Recipe by  Gayle Wagner

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

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Adjust Servings

Original recipe yields 4 servings



  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.

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Reviews (42)

Rate This Recipe


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

Esmee Williams

Esmee Williams




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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Amount Per Serving (4 total)

  • Calories
  • 435 cal
  • 22%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 53.1 g
  • 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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Chicken Tetrazzini


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Shrimp Tetrazzini