Tomato Artichokes

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Tomato Artichokes

 

1 can artichoke hearts, chopped, juice reserved

2 whole tomatoes, chopped

1 whole onion, diced

1 cup mushrooms, sliced

1/2 cup fresh basil, chopped

1/2 cup skim milk, or soy milk

2 tbsps. flour, optional

 

Toss chopped artichokes and juice into pan. Thicken with flour

and milk to desired thickness. Add onion, mushrooms, tomatoes and

basil. Cook for a short time leaving vegetables firm and tasty

and pretty. Cook up a batch of your favorite spaghetti noodles.

Rinse. Toss artichoke sauce on top. Makes 2 small side dish

servings, can be doubled.

 

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