2 -3 cloves of garlic, minced
1/2 can cream of chicken or celery soup
3/4 lb pasta
1/4 cup chicken stock
1 tablespoon butter
Salt and pepper
Saute garlic in olive oil over medium high heat. Add artichoke hearts and chicken broth. Let boil for about 10 minutes.
Thicken with 1/2 can soup and season with salt and pepper.
Cook pasta as directed. Add artichoke mixture, butter, parmesan cheese and pepper to pasta. Add some reserved artichoke water if too dry. Toss well.
Chad's rating: 8/10
Amy's rating: 9/10
Recipe adapted from my Grandma. :)