Artichoke Pasta
By: Anonymous
Published: Wednesday, February 10, 2010 - 6:11pm

Ingredients




1 cup Durum semolina
teaspoon Dried parsley, optional
cup To ⅓ marinated artichoke
Hearts
1 teaspoon Lemon juice
cup Durum semolina
2 teaspoons Dried parsley, optional
cup Marinated artichoke hearts
teaspoon Lemon juice

Preparation

1 Puree artichokes in blender. No additional oil is needed in the extruder recipe as it is already in the marinade. If using fresh parsley in the hand recipe, triple the amount. Cook fresh and do not allow to dry.