Spaghetti With Artichoke Cream Sauce

This recipe is an adaptation from our friends' mom's cooking repertoire. One of her two sons had actually taken the time to write out the exact measurements and instructions, but I lost the piece of paper it was on and didn't have the heart to ask him to send it again. No matter, I think there's a lot of room to ad-lib here. Put more or less artichokes if that's your preference. Don't use butter if you don't want the extra fat. Sub in yogurt for sour cream if you like. Also: their family recipe calls for jarred artichoke hearts -- the kind that come in the Italian marinade. I only had a can of plain artichoke hearts-- so before I made this I let mine mellow in some olive oil, vinegar, salt, pepper and thyme for a bit. So I guess what I'm saying is, this isn't their family recipe at all anymore :) – but it sure tastes good!

Ingredients:

1 lb. of spaghetti
Half a large onion
1 medium-sized jar or can of artichoke hearts (reserve the brine)
Olive oil and butter, for sauteeing
1 cup sour cream
1/2 cup cottage cheese
1/2 cup chopped fresh basil
salt and black pepper, to taste
red pepper flakes, to taste

Instructions:

Set a large pot of water on the stove to boil for pasta. Cut the artichoke hearts into bite-sized chunks. Dice the onion. Sautee onion in butter and olive oil on medium heat until translucent. Add the artichoke heart pieces and reserved brine, and stir. Sprinkle with salt and pepper to taste. When water boils, add spaghetti and cook for about 7 minutes, then drain. Combine drained spaghetti with artichoke-onion sautee mixture. Sir in sour cream and cottage cheese. Season with fresh basil and red pepper flakes. Serves 3.

Submitted by Dina Giolitto of Wordfeeder.com

Back to list of pasta recipes

Custom Search

Talk to Us! Submit a Recipe!

We look forward to hearing about your latest culinary creations, as well as getting ideas and feedback about the website. Please direct your comments and submit your recipes to: