6 Reviews

I cooked this last night and I loved it...I really like the taste from the lemon juice! What I had left over we used as a dip for corn chips!

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JPFourth December 23, 2002

I'd been making a similar recipe from an Italian cookbook, but I lost it -- I'm very happy to have found this. Personally I leave out the capers and olives, and I think it's still quite flavorful. Don't worry about the butter, this is worth it!

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Kitty Z January 22, 2007

Yummy, very nice everyday pasta, especially, if you like capers and other things acidy. I did not find this bland at all. Yes, a lot of fat, but half of it is olive oil, very good for you, surely it will counteract all the "badness" of butter.

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rosslare October 27, 2005

This was quite good. It has a very unique flavour, quite similiar to capers, so capers as a garnish is a good pairing. I would definitely suggest following this up with something sweet or pairing it with a sweet wine to balance the acidity of this dish. Will make again.

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Dannygirl February 21, 2005

Wow is this good!!! So rich and full of flavor, it tastes like something made by a gourmet chef. I used the juice of an entire lemon, 5 cloves of garlic, and 1/2 cup of freshly grated Romano cheese. I also used 1 can of artichoke hearts and 1 frozen package of artichoke hearts, as this is what I had on hand. Using a tiny bit more flour to thicken the sauce, I mixed it with 1 lb. of linguine and it was perfect. Salted capers added just the right finishing touch. So lemony and decadent - I can't say enough how much my family enjoyed this dish. I never cook very rich meals made with butter and I am so so so glad I tried this. If you insist on having meat with your dinner, diced chicken would go very well in this. Thanks for posting this winner!

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mermaidmagic October 17, 2004

Thought this was a little bland and not worth the fat content.

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Mary the Great November 06, 2003
Artichoke Sauce With Linguini