Pasta With Artichoke Hearts And Capers

Let's use the idea of "binding Satan," which is taught in some churches as a norm for Christian living. In Revelation 20:1-10 we read that Satan will be bound for a thousand years, later released for a short time, and finally thrown into the lake of fire (hell) for eternal punishment. In other words, it seems quite clear that until Satan is bound for the thousand years, he is not bound. He will not be bound until Scripture says he will be bound. The 1000 years of Revelation 20, when the Lord returns to this earth to set up His millennial kingdom, is a future event. Therefore the "binding of Satan" today is really unscriptural terminology and unscriptural practice, even though the intent may be for the glory of God. Christians who spiritualize the 1000 years of Revelation 20 to the present "Christian age" (the "amillennial" view of Revelation) are inconsistent if they call for the "binding" of Satan. If Revelation 20 is in the present time, then Satan is already bound by God, and he doesn't need to be bound again and again by Christians! Any way you look at it, "binding Satan" shouldn't be part of normal Christian conduct today.

David Reid

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Pasta	1	Servings

INGREDIENTS

1/2		Fettucine
		Water to boil
1		Shallot, minced
2	T	Olive oil
1	T	Butter
1		Clove garlic, crushed
1/4	c	White wine
1/4	c	Chicken stock
1		Artichoke hearts, 16 oz.
		Drained well
2	T	Capers, drained
1/2	c	Parmesan cheese, freshly
		Grated
		Salt and white pepper to
		Taste
		Parmesan cheese to top
		Chopped parsley to garnish

INSTRUCTIONS

Cook fettucine to package directions. When almost al dente, cook the
shallots in the butter and oil until translucent. Add garlic and cook
until soft. Deglaze pan away from heat with wine. Add stock,
artichokes, and capers and let the sauce reduce by half. Add cheese,
and taste sauce. Add salt and white pepper to taste. Keep warm.  Drain
fettucine well. Spoon a little sauce on a platter, add  fettucine and
mix up a little. Pour rest of sauce over fettucine,  sprinkle more
parmesan on top, and garnish with chopped parsley.  Recipe By     :
mwoo@pyrnova.pyramid.com (Margaret Woo)  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1562 Calories From Fat: 905 Total Fat: 103g Cholesterol: 226mg Sodium: 4343.6mg Potassium: 1801.5mg Carbohydrates: 57.9g Fiber: 22g Sugar: 3.6g Protein: 100.6g