Ingredients:
16-ounce/450g package noodles
8 small fresh, frozen or canned artichokes, cut into quarters
Salt
Juice of 1/2 lemon
1 cup finely chopped mushrooms
2 tablespoons finely chopped shallots
1/4 cup white wine
1 vegetable bouillon cube
3 tablespoons tomato paste
1 tablespoon finely chopped parsley
1/2 cup water
Salt an pepper
8 small fresh, frozen or canned artichokes, cut into quarters
Salt
Juice of 1/2 lemon
1 cup finely chopped mushrooms
2 tablespoons finely chopped shallots
1/4 cup white wine
1 vegetable bouillon cube
3 tablespoons tomato paste
1 tablespoon finely chopped parsley
1/2 cup water
Salt an pepper
Recipe:
1. Cook noodles as label directs in boiling salted water.
2. Drain noodles; keep warm.
3. If using fresh artichokes, trim tough outer leaves and tips of tender leaves and remove chokes.
4. Cut into quarters, place in a saucepan with boiling water, a little salt and lemon juice.
5. Boil for 5 minutes; drain and put aside.
6. Saute mushrooms and shallots in wine until soft.
7. Add vegetable bouillon cube, tomato concentrate, parsley and artichokes.
8. Add 1/2 cup water and simmer for 5-10 minutes or until water is reduced.
9. Season with salt and pepper.
10. Pour sauce over drained hot noodles.
2. Drain noodles; keep warm.
3. If using fresh artichokes, trim tough outer leaves and tips of tender leaves and remove chokes.
4. Cut into quarters, place in a saucepan with boiling water, a little salt and lemon juice.
5. Boil for 5 minutes; drain and put aside.
6. Saute mushrooms and shallots in wine until soft.
7. Add vegetable bouillon cube, tomato concentrate, parsley and artichokes.
8. Add 1/2 cup water and simmer for 5-10 minutes or until water is reduced.
9. Season with salt and pepper.
10. Pour sauce over drained hot noodles.
Serves:
4 to 5