Artichokes in a Garlic and Olive Oil Sauce

Artichokes in a Garlic and Olive Oil Sauce

69
SLW0784 0

"I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious."

Ingredients 25 m {{adjustedServings}} servings 591 cals

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Nutrition

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  • Calories:
  • 591 kcal
  • 30%
  • Fat:
  • 35.5 g
  • 55%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 805 mg
  • 32%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
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Reviews 69

  1. 87 Ratings

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UAGAL
8/13/2004

My husband and I have been making variations on this recipe whenever we need something quick and easy. We use more olive oil, less butter, more artichokes and cook it longer until the artichokes brown lightly - more flavor. Also we add what's on hand which could be mushrooms, sun-dried tomatoes or left-over cooked chicken. We like pine nuts sprinkled on top at the end. Surprisingly we've never added basil, but now I will try that.

Emily Moothart
3/27/2008

It seems a little silly to review this recipe, since I changed so many things. Still, the result was very good, so I'll just detail the changes. I used 8 ounces of pasta, 2 T. of olive oil, and left the butter out entirely. 3 cloves of garlic, dried basil instead of fresh, and a 12 ounce package of frozen artichoke hearts instead of the canned ones. I added salt and pepper to taste, and at the last minute when I mixed everything together with the pasta, I added 4 ounces of cream cheese. I served it with parmesan cheese, and it was REALLY good. Do be sure to cook the artichokes until they're just starting to brown - the flavor is more intense that way.

Lena
5/8/2006

This is a really good dish. We used a whole box of pasta, 6 garlic cloves, a 14 oz. jar of artichokes, calamata olives and then topped it with parmesan cheese. Great recipe!