Last week, we experimented with a recipe from Vegan Italiano:
Linguine with Artichoke-Marinara Sauce
Ingredients
1 Tablespoon olive oil
3 cloves garlic, finely chopped
2 Cups marinara sauce
1/2 Cup water
1 Tablespoon tomato paste
1/8 tsp. crushed red pepper flakes
salt & pepper to taste
14 oz can quartered artichoke hearts, drained & chopped
12 oz linguine, cooked according to pkg directions (we used bionaturae organic linguine)
* In a medium saucepan, heat oil over medium heat. Add the garlic and cook, stirring constantly, until very lightly browned, 1 - 2 minutes.
* Stir in the marinara sauce, water, tomato paste, red pepper flakes, salt, and pepper; bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, 10 minutes, stirring occasionally.
* Stir in artichokes and simmer, covered, 2 minutes. Serve hot, over linguine.
While I definitely feel this should be on everyone's list of healthy, easy to make family dinners, I was a bit overwhelmed by the artichokes. The next time we make this dish, I will use half the can of artichoke hearts and save the other half for a spinach dip.
* What is your favorite recipe from Vegan Italiano? Or favorite way to use up a leftover half-can of artichoke hearts?
Posted by: Anastasia Blaettner on Sunday, March 2, 2008
A good idea for leftover artichokes: Roasted vegetable pizza! I made some last week, and it's very yummy. You could use soy or rice shredded cheese, or just leave the cheese off. I roast bell peppers, onion, asparagus, and garlic with some olive oil and pepper in the oven (about 450 degrees for 20 minutes or so), then put them on a homemade pizza crust (or store bought, whatever you like) with some tomato sauce and fresh basil and cilantro. You can add the artichokes in with the rest of the veggies, then bake the pizza. Yummy! :) (I like to use Paul Newman's sockarooni pasta sauce because it's all natural, no high-fructose corn syrup or any of that yucky stuff. Plus, it's all vegetarian!)