Name: Artichoke Pasta
Ingredients: 1 c Durum semolina; 1 1/2 ts Dried parsley, optional; 1/4 c To 1/3 marinated artichoke; Hearts; 1 ts Lemon juice; 1 1/4 c Durum semolina; 2 ts Dried parsley, optional; 1/4 c Marinated artichoke hearts; 1 1/4 ts Lemon juice

We only cease to be the slave of one appetite because another taste has brought it into subordination. A youth may cease to idolize sensual pleasure, but it’s only because the idol of material gain has gotten the ascendancy. There is not one personal transformation in which the heart is left without an object of ultimate beauty and joy. Its desire for one particular object may be conquered, but its desire to have some object is unconquerable. The only way to dispossess the heart of an old affection is by the expulsive power of a new one.

Thomas Chalmers

CATEGORY	CUISINE	TAG	YIELD
Vegetables	German	Vegetables, Pasta	1	Servings

INGREDIENTS

1	c	Durum semolina
1 1/2	ts	Dried parsley, optional
1/4	c	To 1/3 marinated artichoke
		Hearts
1	ts	Lemon juice
1 1/4	c	Durum semolina
2	ts	Dried parsley, optional
1/4	c	Marinated artichoke hearts
1 1/4	ts	Lemon juice

INSTRUCTIONS

HAND
EXTRUDER
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
9.5 mg sodium
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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