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Beef and Artichoke Fettuccine


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  • 8 ounces uncooked fettuccine - spinach fettuccine is best
  • 1 jar (6 ounces) marinated artichoke hearts, cut in half
  • (reserve marinade)
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1 cup half-and-half
  • 1/2 cup grated parmesan cheese
  • 2 cups cooked roast beef (8 ounces) cut into juliennestrips
  • freshly ground pepper
  • 1/3 cup chopped toasted pecans


Adapted from


Step 1

Cook fettuccine as directed on package.

While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat.
Cook onion in marinade about 4 minutes, stirring occasionally.
Stir in half-and-half; heat until hot.
Stir in Parmesan cheese, artichoke hearts and beef.
Heat until hot.

Drain fettuccine; stir into sauce and toss with 2 forks.
Sprinkle with pepper and pecans.


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