Yield: 4 servings
|1 can||Chopped artichokes, plus liquid|
|2 \N||3 large garden-fresh tomatoes, chopped|
|4 \N||5 cloves garlic, crushed|
|1 large||Onion, chopped|
|2 tablespoons||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|
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@... (Lynn Warble)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)