Artichoke Tetrazzini

Pretty good. I didn’t read the reviews prior to this, but I do agree with some in saying it’s a little bland; I think it needs something. I added lots of pepper to mine, and some chili flakes. Sundries tomatoes is a good idea. As I love mushrooms, artichokes, and pasta, I’ll make this again, but probably add a few things. Thanks for the recipe!

I plan to make it again.

I was expecting more flavor, easy to prepare, but it was lacking something. I would not make this again unless I can think of something to spice it up

I added more mushrooms, more artichokes and added the juice from a whole lemon. Also put some of the marinated artichoke juice in the water used to boil the pasta. I used very little of the marinated artichoke juice in the sauce. My family loved it.

Everyone loved this! I switched olive oil for the butter, corn starch for the flour and milk for the half and half. Also added garlic.

Everyone loved this! I switched olive oil for the butter, corn starch for the flour and milk for the half and half. Also added garlic.

loved if! I may have not added enough butter : four ratio but other wise it was easy and quick.

I had the ingredients and this sounded good. I halved the chicken broth and half-and-half as I was just making a small dinner for my husband and me, used more thyme and added a bit of nutmeg and a shake of red pepper flakes. I did not use the canned artichoke liquid in the sauce because it was already tasting PERFECT. This just hit the spot tonight and, coincidentally, was one of the best sauces I have made in years. Thanks for the recipe. It is now in a place of honor in my new ‘regular rotation”.

I loved the recipe. I don’t care for overpowering taste of marinated artichokes, so I used artichokes in brine and rinsed them and did not use the brine in the sauce. Other than that, I followed the recipe exactly and it was soooooo good. And even better the next day for leftovers. It’s the perfect creamy sauce. Thanks!!!

Very good. I used oyster mushrooms and fresh thyme. Served it with French baguette with garlic butter and a simple salad. I didn’t think it needed garlic in the sauce but the garlic flavor went well on the side. Leftovers reheated well in the microwave on half power.

Good base recipe, but I did make some changes to make it more flavorful. As is, the artichokes are not the centerpiece and it is not pretty to look at in the dish– kind of grey and bound together by the cheese which was added too early and clumps everything up. I added more flour to make it a little thicker, used homemade chicken stock in place of canned, added pepper, whole,cream top milk in place of half in half, and twice as many artichokes (and used the juice in place of some of the stock so you wouldn’t waste the artichoke flavor.) I also put the cheese in last as other reviewers did to not have it be such an integrated dish. Finally, I put about three big handfuls of baby spinach in the bottom of the pasta dish and put the final, hot noodles with sauce over that and then gently folded the spinach (now wilted) in. Worked great and added a bit of freshness to a pretty heavy dish. (You should also not cook the linguini until tender, since once you put it in the hot sauce it will overcook. I kept my linguini very al dente and let the sauce cook it the rest of the way.)This is very rich so I’d serve it with something acidic, like a tomato or fruit salad with nothing cheesy or creamy on on the salad.

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 using the carcass of Roast Sticky Chicken from this site, so it had all that added flavor (but that’s mostly what I use–never the canned stuff). Otherwise, I followed the recipe. My hubby wants this again tomorrow. No problem with that! There are only the two of us, and this makes a lot! But it was really delicious!

We liked it very much.

Very good… taste reminds me homemade creamed spinach on pasts, but using artichokes instead. I made it without the parm cheese since the hubs doesn’t like that taste.

I didn’t like this but gave it a star more than I think it deserves because I changed stuff and that might have ruined it. I added garlic and had to use artichoke hearts in water because that’s what I had. I put in Italian seasoning instead of thyme and used wheat noodles. The first time I ate it I just thought it was bland. Just not to my tastes, I suppose.

For as much fat (cheese, 1/2 and 1/2, butter) as this recipe has in it, I thought it would be a lot creamier. The taste was good, but I thought it was too soupy. If I make it again, I will cut back significantly on all the liquids. I’ll reserve the cheese, toss the sauce with the noodles, put them in a casserole dish, top with the cheese and bake until it’s melty and the liquid has thickened.

I used milk instead of half and half. I think that was a mistake. Not as good as it should have been I”m sure.

I loved the flavor of this recipe. The sauce was delicious. I loved how it makes plenty of sauce. I definantly like more sauce on my pasta, and this was perfect. I added garlic when I was sauteing.

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 think I might even try adding some broccoli to this.

I LOVED this recipe. I used 4 cubes of very concentrated, frozen homemade chicken broth instead of canned. I also cubed chicken and sauteed it in lemon juice and seasoning salt. I almost left out the artichoke marinade, fearing it would make it too thin but I’m so glad I did not. The sauce is a bit thin even with the lesser quantity of chicken broth but the flavor is fabulous and I don’t mind at all! This is one of the best recipes I have tried off this site!

I thought this dish was bland, although everyone else in my family liked it a lot. I also added chicken and black pepper and a whole lot more parmesan than the recipe called for. I will try it again but next time I will add some minced garlic.