Recipe - Noodles With Artichoke Hearts

27 ounce Frozen artichoke hearts
One half cup Water
12 ounce Wide noodles
One half cup Olive oil
Salt
Freshly ground black pepper
2 lg Green onions, thinly cut or sliced up
2 tablespoon Parsely, chopped
1 tablespoon Fresh oregano, (chopped)
or
1 teaspoon Crumbled dried oregano
Freshly grated parmesan
cheese

Place the artichoke hearts and water in a sauce pan, put the lid on the pan
and bring to a boil. Reduce the heat and simmer them for 6 to 8 minutes, or
until tender when pierced. Drain thoroughly and set aside.

Cook the noodles in a large pot of boiling salted water. While the noodles
cook, heat the olive oil in a skillet. Add the artichoke bottoms, season
with salt and pepper, and keep warrn over low heat.

When the noodles are done, drain and toss them in a large bowl with the
warmed oil and artichokes, green onion, parsley and oregano. Pass Parmesan
cheese at the table.

Frozen artichoke hearts are among the most useful vegetables know. In this
recipe, they marry so well with the noodles that it really is not worth the
effort of trimming and cooking fresh artichokes. They also put this dish
well within the reach of the cook in a hurry; you can have it ready in just
a few minutes.

MC Formatted by MC_Buster and Brenda Adams; post mc 4/4/97

Recipe by: California The Beautiful Cookbook; Carrol & Rainey Posted to
MCRecipe Digest V1 #548 by Brenda Adams adamsfmle@sprintmail.com on Apr
04, 1997