INGREDIENTS

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)
----------------------------------------------
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