Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Durum semolina |
| 1½ teaspoon | Dried parsley, optional |
| ¼ cup | To 1/3 marinated artichoke |
| 1¼ cup | Durum semolina |
| 2 teaspoons | Dried parsley, optional |
| \N \N | Hearts |
| 1 teaspoon | Lemon juice |
| ¼ cup | Marinated artichoke hearts |
| 1¼ teaspoon | Lemon juice |
HAND
EXTRUDER
Puree artichokes in blender. No additional oil is needed in the extruder recipe as it is already in the marinade. If using fresh parsley in the hand recipe, triple the amount. Cook fresh and do not allow to dry.
Per 1 cup Serving: 164calories 6.3g protein 33.1g carbohydrate 0.8g fat 9.5mg sodium
The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-28-95