1 cn Chopped artichokes, plus

-liquid 2 3 large garden-fresh

-tomatoes, chopped 4 5 cloves garlic, crushed

1 lg Onion, chopped

2 tb Flour, dissolved in 1 c cold

-water -skim milk to taste -splash balsamic vinegar -lots of fresh basil, -chopped (1/2 cup, -chopped) -spinach noodles, cooked and -drained Saute onion in vinegar. Add can of artichokes and liquid. Make sure the pieces are bite-sized. Add flour and stir while cooking for approxiately 5 minutes. Skim milk can be added to thin mixture. Add the chopped tomatoes, and basil and cook for another 10-15 minutes. Serve over spinach noodles. jerde@vmdb.vet.purdue.edu (Lynn Warble) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)