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- Hot cooked pasta
- 1 14-oz can artichoke hearts, drained and thinly sliced
- 1/2 large sweet Vidalia onion, chopped
- 2 tbsp olive oil
- 3 scallions, sliced
- 1/4 cup white wine or dry vermouth
- Garlic salt to taste
- Parmesan, if desired
- Parsley, to garnish
Heat the oil in a saucepan over medium-high heat. Add the chopped Vidalia and cook until the onions are
translucent, stirring occasionally. Add the garlic salt, sliced artichoke hearts and scallions; stir
to combine. Continue to cook until the vegetables are heated through. Add the white wine or vermouth;
cover. Reduce heat to low and cook until the liquid has cooked off. Serve hot over pasta with Parmesan
and fresh parsley if desired.
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