1 can artichokes (not packed in
1 oil)
4 to 5 fresh tomatoes, chopped
1 into large chunks
1 medium onion, chopped fresh garlic
1 (or 1 t garlic powder)
1/2 cup fresh basil, chopped (or 3 t
1 chopped dried basil)
2 tbsp whole wheat flour
1/2 cup (or more) non-fat soy moo or
1 low-fat soy or rice milk
Directions
Prepare fettucini, macaroni or spaghetti noodles al dente. Place
onion, tomato, garlic and basil in a non-stick pan and saute in a
little the of the liquid from the can of artichokes. Cut the
artichokes into small pieces. Add the artichokes (and liquid) into
the saute with a little flour to thicken. Mix thoroughly, adding soy
or rice milk and flour to desired thickness. Don't cook the
artichokes for long, just enough heat all ingredients and to blend
sauce to desired thickness. Top the pasta with the artichoke sauce.
(Pasta is about 100 calories/cup.)
Serves 2, each serving: Calories 210, Fat 1.5 g. (6% calories from
fat), Carbohydrate 46 g., Protein 10.7 g.
Neal Pinckney - Makaha, Hawaii - neal@aloha.com - AH6HM. Fatfree
Digest [Volume 10 Issue 33], Sept. 13, 1994. Formatted by Sue Smith,
S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Artichoke Tomato Alfredo Recipe brought to you by Recipe Ideas
Categories: Hawaiian; Tomato; Vegetable
The History of Recipes
Written recipes as a concept can be found way back into the far past, certainly as far back as ancient Egypt, and possibly even further. Having said that, these, early records were just very simple hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe found, according to experts is a collection of tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times used a wide range of spices, including a few that will be familiar to modern chefs for example bay, fennel and parsley. Continuing our culinary historical journey, we have two books published in the 14th Century ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are not about the curry that is served today, but rather descriptions of the types of meals prepared for the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and spices from the Middle-East, including parsley and basil. The introduction of these new tastes caused a torrent in manuscripts on cooking, some of which still exist in academic collections. When we get to the 20th century, cooking publications are starting to become popular as a result of increased literacy, more leisure time and disposable income. The TV revolution brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Artichoke Tomato Alfredo recipe.
