This is such a simple pasta dish yet still packed with flavour. Unlike the heavy cream and tomato sauces this one is a light olive oil one flavoured with artichoke, garlic and basil.
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. - 13 Aug 2004 (Review from Allrecipes USA and Canada)
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. - 27 Mar 2008 (Review from Allrecipes USA and Canada)
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! - 08 May 2006 (Review from Allrecipes USA and Canada)