| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | California | Artchokes, Cookbook, Pasta | 6 | Servings |
INGREDIENTS
| 27 | oz | Frozen artichoke hearts |
| 1/2 | c | Water |
| 12 | oz | Wide noodles |
| 1/2 | c | Olive oil |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | Green onions, thinly sliced | |
| 2 | T | Parsely, chopped |
| 1 | T | Fresh oregano, chopped |
| or- | ||
| 1 | t | Crumbled dried oregano |
| Freshly grated parmesan | ||
| cheese |
INSTRUCTIONS
Place the artichoke hearts and water in a sauce pan, put the lid on the pan and bring to a boil. Reduce the heat and simmer them for 6 to 8 minutes, or until tender when pierced. Drain thoroughly and set aside. Cook the noodles in a large pot of boiling salted water. While the noodles cook, heat the olive oil in a skillet. Add the artichoke bottoms, season with salt and pepper, and keep warrn over low heat. When the noodles are done, drain and toss them in a large bowl with the warmed oil and artichokes, green onion, parsley and oregano. Pass Parmesan cheese at the table. Frozen artichoke hearts are among the most useful vegetables know. In this recipe, they marry so well with the noodles that it really is not worth the effort of trimming and cooking fresh artichokes. They also put this dish well within the reach of the cook in a hurry; you can have it ready in just a few minutes. MC Formatted by MC_Buster and Brenda Adams; post mc 4/4/97 Recipe by: California The Beautiful Cookbook; Carrol & Rainey Posted to MC-Recipe Digest V1 #548 by Brenda Adams <adamsfmle@sprintmail.com> on Apr 04, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 551
Calories From Fat: 313
Total Fat: 35.6g
Cholesterol: 66.3mg
Sodium: 1042mg
Potassium: 581.8mg
Carbohydrates: 32.2g
Fiber: 8.2g
Sugar: <1g
Protein: 29.1g