Recipe by AZPARZYCH
I love artichokes and this sounds like something you would get from a restaurant. posting for safe keeping...
Top Review by JackieOhNo!
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.
- nonstick cooking spray
- 3 (1233.20 g) candiced tomatoes with basil, oregano, and garlic
- 2 (793.78 g) can artichoke hearts, drained and quartered
- 6 garlic cloves, minced
- 118.29 ml whipping cream
- 340.19 g dried linguine, fettucine or 340.19 g other favorite pasta
- 118.29 ml pimento stuffed olives, and (optional) or 0 pitted ripe olives (optional)
- 118.29 ml feta cheese (optional) or 118.29 ml finely shredded parmesan cheese (optional)
Directions See How It's Made
- Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray.
- Drain two of the cans of diced tomatoes (do not drain remaining can).
- In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Stir in whipping cream; let stand about 5 minutes to heat through
- Meanwhile, cook pasta according to package directions; drain.
- Serve sauce over hot cooked pasta.
- If desired, top with olives and/or cheese.