| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta |
1 |
Servings |
INGREDIENTS
| 12 |
oz |
Marinated artichoke hearts in oil |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Chopped onions |
| 2 |
tb |
Minced garlic |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1 |
tb |
Black pepper |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Dried red pepper flakes |
| 28 |
oz |
Canned stewed tomatoes; with their juice |
| 1/4 |
c |
Freshly grated parmesan cheese |
| 1/4 |
c |
Chopped fresh italian parsley |
INSTRUCTIONS
1. Drain the artichoke hearts. Set aside the marinade. 2. Heat the olive
oil in a large saucepan. 3. Add the onions, garlic, oregano, basil, black
pepper, salt, red pepper flakes, and artichoke marinade. 4. Saute over
medium-low heat until the onions and garlic are tender. 5. Add the tomatoes
and simmer for 30 minutes. Add the artichoke hearts, Parmesan, and parsley.
Stir and simmer for 5 minutes.
Notes: This is excellent served over Cheese Tortellini. Makes for a great
quick meal.
Posted to recipelu-digest Volume 01 Number 292 by RecipeLu
<recipelu@geocities.com> on Nov 23, 1997
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