| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | German | Pasta, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | c | Durum semolina |
| 1 1/2 | t | Dried parsley, optional |
| 1/4 | c | To 1/3 marinated artichoke |
| Hearts | ||
| 1 | t | Lemon juice |
| 1 1/4 | c | Durum semolina |
| 2 | t | Dried parsley, optional |
| 1/4 | c | Marinated artichoke hearts |
| 1 1/4 | t | Lemon juice |
| 9 | mg sodium |
INSTRUCTIONS
Puree artichokes in blender. No additional oil is needed in the extruder recipe as it is already in the marinade. If using fresh parsley in the hand recipe, triple the amount. Cook fresh and do not allow to dry. Per 1 cup Serving: 164calories 6.3g protein 33.1g carbohydrate 0.8g fat The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. > Submitted By AVION@ILINK.NIS.ZA (GARETH (00786130)) On SAT, 24 JUN 1995 025337 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 259
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 486.4mg
Potassium: 1838.8mg
Carbohydrates: 58g
Fiber: 27.6g
Sugar: <1g
Protein: 17.9g