| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Pasta, Sauces |
6 |
Servings |
INGREDIENTS
| 2 |
|
Jars Marinated artichoke hea |
| 1/4 |
c |
Olive oil |
| 2 |
c |
Onions; chopped |
| 2 |
tb |
Garlic; minced |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1 |
tb |
Black pepper; coarsely groun |
| 1/2 |
ts |
Salt |
|
pn |
Dried red pepper flakes |
| 1 |
cn |
Plum tomatoes, with juice; ( |
| 3/4 |
c |
Parmesan cheese; fresh grate |
| 1/4 |
c |
Fresh italian parsley; chopp |
INSTRUCTIONS
Recipe by: The New Basics Cookbook Drain the artichoke hearts, reserving
the marinade. Heat the olive oil in a large saucepan. Add the onions,
garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved
artichoke marina
Saute over medium low heat until the onions and garlic are soft and
translucent, 10 minutes. Add the tomatoes and simmer for 30 minutes.
Add the artichoke hearts, Parmesan, and parsley. Stir gently, and simmer
another 5 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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