1 cn Chopped artichokes, plus
-liquid
2 3 large garden-fresh
-tomatoes, chopped
4 5 cloves garlic, crushed
1 lg Onion, chopped
2 T Flour, dissolved in 1 c cold
-water
-skim milk to taste
-splash balsamic vinegar
-lots of fresh basil,
-chopped (1/2 cup,
-chopped)
-spinach noodles, cooked and
-drained
directions:
Saute onion in vinegar. Add can of artichokes and liquid. Make sure the
pieces are bite-sized.
Add flour and stir while cooking for approxiately 5 minutes. Skim milk can
be added to thin mixture.
Add the chopped tomatoes, and basil and cook for another 10-15 minutes.
Serve over spinach noodles.
jerde@vmdb.vet.purdue.edu (Lynn Warble)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
