By Elizabeth Burnette
Mimi’s Artichoke Tortellini
9 steps
Cook:1h
When I was little, my local Mimi’s cafe would have artichoke tortellini on one of its seasonal menus. I eagerly awaited it every year. But some 15 years ago, they stopped serving it, and I have been craving it ever since. This is my attempt at re-creating it.
A few notes:
-They used either green or tri-colored tortellini, so use that if you can find it. Unfortunately, I could not.
-If memory serves, they included sun-dried tomatoes and chicken. I don’t like sun dried tomatoes and don’t eat much meat, so I substituted the sun-dried tomatoes for a fresh one, and left out the chicken.
Updated at: Tue, 25 Jun 2024 09:18:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
47
Low
Glycemic Load
35
High
Nutrition per serving
Calories973.6 kcal (49%)
Total Fat63.4 g (91%)
Carbs73.7 g (28%)
Sugars7 g (8%)
Protein26.1 g (52%)
Sodium1002.9 mg (50%)
Fiber5.9 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
18 ozTortellini
¼ cupbutter
4cloves garlic
0.5onion
diced
4 ozBaby Bella Mushrooms
3 tablespoonolive oil
¼ cupSun-Dried Tomatoes
1 large roma tomato, diced
6 ozArtichoke Hearts
drained
1 tablespoonpesto sauce
½ cupwhite wine
1 ½ cupscream
salt
to taste
pepper
to taste
½ cupParmesan Cheese
plus extra for serving
fresh basil
optional
Parsley
for serving, optional
1Chicken Breast
cut into cubes and sautéed, optional
Instructions
Step 1
Melt the butter in a large pan. Sautee the garlic and onion until fragrant
butter¼ cup
cloves garlic4 
onion0.5 Step 2
Add the olive oil and mushrooms and sautee until soft
olive oil3 tablespoonStep 3
Mix in the pesto, artichoke hearts, and tomatoes, and cook for another minute
Sun-Dried Tomatoes¼ cup
Artichoke Hearts6 oz
pesto sauce1 tablespoonStep 4
Pour in wine, and simmer until the wine is reduced by about half, stirring occasionally
white wine½ cupStep 5
Meanwhile, cook tortellini according to the package instructions. Drain and set aside
Tortellini18 ozStep 6
Pour in the cream and mix in salt and pepper. Simmer until warm, stirring frequently so the bottom doesn’t burn.
cream1 ½ cups
salt
pepperStep 7
Turn off the heat and stir in parmesean cheese.
Step 8
Stir in cooked tortellini, chicken, and fresh basil
Tortellini18 ozStep 9
Serve the tortellini, topped with parsley and the extra parmesean cheese
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
