Alfredo tomato sauce with artichokes


  • one (14 ounces) artichoke hearts
  • in water
  • a pair of tomatoes, chopped
  • 1 onion, chopped
  • 1 cup sliced contemporary mushrooms
  • 1/2 cup chopped fresh basil
  • 1/2 cup of milk
  • 2 tablespoons general flour


Chop the artichoke hearts and place them in a giant skillet with the juice. Thicken with flour and milk until desired consistency.

Add the onion, mushrooms, tomatoes, and basil. Cook briefly, exploit firm and attractive and pretty vegetables.

Cook a batch of your favorite pasta noodles (e.g. Angel Hair or spaghettini). Rinse. Mix the artichoke sauce over the grilled pasta.

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