| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Vegan | Digest, Vegan, Main dish, Fatfree | 4 | Servings |
INGREDIENTS
| 1 | cn | Chopped artichokes, plus liquid |
| 2 | 3 large garden-fresh tomatoes, chopped | |
| 4 | 5 cloves garlic, crushed | |
| 1 | lg | Onion, chopped |
| 2 | tb | Flour, dissolved in 1 c cold water skim milk to taste splash balsamic vinegar lots of fresh basil, chopped (1/2 cup, chopped) spinach noodles, cooked and drained |
INSTRUCTIONS
Saute onion in vinegar. Add can of artichokes and liquid. Make sure the pieces are bite-sized. Add flour and stir while cooking for approxiately 5 minutes. Skim milk can be added to thin mixture. Add the chopped tomatoes, and basil and cook for another 10-15 minutes. Serve over spinach noodles. jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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