"These are awesome! I just love, love , love the sauce for them! The only thing I've changed in it was I used diced canned fire-roasted tomatoes and added a half teaspoon of Mexican Oregano. I've doubled the batch and used it as pasta sauce too. Yum!

As to the chiles themselves, I'm in No. California, so I get Pasilla chiles - have also used"

"This was actually great! Even with canned artichokes. Did need to add more cream and more lemon, but it worked well. I see it better with shrimp and linguini than store-bought agnolotti. Either way, try this and slow down, be aware of the consistency of the sauce and don't be afraid to add more cream/milk/whatever and definately more lemon!!!!"

"Actually, I have a question about this one: I am in Sacramento California and CANNOT for the life of me find frozen artichoke hearts AND I DO MEAN ANYWHERE. Will be making this recipe tonight with canned, which I can find all day. Are frozen artichoke hearts an East Coast thing?"

"Actually, I have a question about this one: I am in Sacramento California and CANNOT for the life of me find frozen artichoke hearts AND I DO MEAN ANYWHERE. Will be making this recipe tonight with canned, which I can find all day. Are frozen artichoke hearts an East Coast thing?"

"I have my own favorite white chili recipe, but I have to say this was great. I didn't use all the roasted garlic (and I roasted it in the oven instead of the micro). Even my hubby liked it - GASP!

I have to heartily agree with the writer that said Melissa should have a much broader theme to her show and "kitchen survival guide" would be awesome! I think Melissa is very personable and deserves to be doing more than 10 buck dinners!