When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat.—Mary Ann Lee, Clifton Park, New York
I developed this recipe one Saturday night when I wanted to make something a little nicer, but with minimal time in the kitchen. I'd tried something similar at a restaurant a few weeks earlier. It's a great way to use leftover grilled chicken...or you can use purchased grilled chicken strips.
A half hour is all you need to mix up this colorful crowd-pleaser. Offering plenty of shrimp, artichoke hearts, olives, peppers and a host of herbs, it's a tasty change-of-pace from pasta salads. "The recipe completes any buffet," notes Ginger Johnson of Farmington, Illinois.
My mom's deep-fried rice balls, flavored with traditional Italian cheeses, make a hearty main dish. She serves them with her special spaghetti sauce - my favorite - featuring ground beef and artichoke hearts.
-Concetta Maranto Skenfield, Bakersfield, California
“This dish is so quick and easy to put together, but it tastes like you spent hours preparing it,” writes Darlene Brenden from Salem, Oregon. “The artichokes add a tangy gourmet flavor folks love. Serve with a salad and bread, and you’re done with dinner!”
Here’s a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. It’s so simple, I often leave the ingredients on the counter for my husband to fix. –Beth Washington, Ayer, Massachusetts
"I received this recipe from my college roommate, and it quickly became one of my favorites,” notes Janet Bischof of Sumter, South Carolina. “Basil gives the meatless pasta sauce just the right taste.”