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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
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Directions: Cook garlic in oil for about 2 minutes, stirring often. Stir in remaining ingredients (except artichokes and parsley) and bring to a boil, then simmer about 15 minutes, stirring often. Add artichokes and their marinade and the parsley and simmer about 5 minutes. This sauce is very good on any pasta, but I recommend linguine, fettucine, or shell pasta, or anything big and substantial.
Special Note: This is our new favourite sauce for pasta. It's based on a recipe from Claire's CornerCopia Cookbook, which is a truly awesome collection of delicious vegetarian recipes. Claire's recipe calls for 6 cloves of garlic, and I changed it because I'm not that hardcore a fan of garlic, but if you are, you'll really like Claire - she's into the garlic. Claire has a restaurant in New Haven, Connecticut, and now that I'm in Rhode Island, I hope to get there sometime.
Comments: cooked up artichokes and marinaded them overnight.
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