Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

I love artichokes and this sounds like something you would get from a restaurant. posting for safe keeping...

Ingredients Nutrition


  1. Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray.
  2. Drain two of the cans of diced tomatoes (do not drain remaining can).
  3. In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic
  4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
  5. Stir in whipping cream; let stand about 5 minutes to heat through
  6. Meanwhile, cook pasta according to package directions; drain.
  7. Serve sauce over hot cooked pasta.
  8. If desired, top with olives and/or cheese.
Most Helpful

This was delicious and so easy to put together. I followed the directions for the low setting, and then added 1 lb. of frozen raw shrimp about 1 hour before the cooking time was completed. I thought the shrimp would add some protein to make a complete meal. It turned out wonderfully, even though I was considered that the sauce initially seemed to have too much liquid. I added shredded parmesan to finish it. What a delightful dinner we had! Thanks for sharing this.

JackieOhNo! September 21, 2010

What a delicious change to my regular pasta sauce. I made as directed with the exception of the olives and we used parmesan cheese. This is sooo easy to make and all you need is a side salad and some garlic bread, if desired. Made for Everyday is a Holiday tag, June, 2014.

Nancy's Pantry June 07, 2014