I don’t know about you, but I’m a sucker for spinach and artichoke dip. When I saw this recipe in Junior League’s A Century of Service Cookbook, I knew it was going to be a quick favorite! While the recipe doesn’t call for spinach, it can easily be added in with the rest of the ingredients when making the sauce, and will satisfy all of your spinach and artichoke dip cravings.
Another bonus is that this recipe can be made completely vegetarian! Swap the chicken broth for vegetable broth and you have a solid vegetarian option to keep you warm the rest of the winter. And with how easy it is to make, I’m not how it could get any better!
# Servings: 6
Category: Main Dishes
Pan Size: Large pot
- 1 cup sliced button mushrooms
- 2 tablespoons butter
- 1 ½ tablespoons extra virgin olive oil
- 1 ½ teaspoons all purpose flour
- 1 ½ cans artichokes, rinsed and drained
- 8 asparagus spears, chopped
- 1 cup chicken broth (can be subbed for vegetable broth to make it truly meat free!)
- 2 tablespoons lemon juice
- ½ cup chopped fresh parsley
- 3 tablespoons red pepper flakes
- 8 ounces fettuccini noodles
Saute the mushrooms in the butter and olive oil in a skillet until tender. Stir in the flour. Add the artichokes, asparagus, broth, lemon juice, parsley, garlic and red pepper flakes and mix well. Cook the fettuccine according to the package directions, drain. Combine the fettuccini and mushroom mixture in a large saucepan, Cook until heated through.
Don’t forget to tag us when you make the recipe!
Artichoke Fettuccini is one of the recipes in the Junior League of Omaha’s A Century of Serving cookbook, available online and in stores now: https://www.jlomaha.org/cookbook/