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 MC-Recipe Digest V1 #548 by Brenda Adams
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 68 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 47.6mg||15 %|
|Sodium 72.3mg||2 %|
|Potassium 458.7mg||12 %|
|Total Carbohydrate 50.5g||15 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 43.5g|
|Protein 11.4g||16 %|
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Calories per serving: 307
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