Recipe by POPINKI
"Delicious vegan version of the classic dish."
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angel hair pasta
extra virgin olive oil
shiitake mushrooms, thinly sliced
4 (6 ounce) cans
marinated artichoke hearts, drained and chopped
I recently submitted this recipe, and just wanted to add that f the pasta seems dry, add a little olive oil or vegetable stock. Non-vegans can top with freshly-grated romano cheese for a delicious dish. Non-vegetarians can add chicken and bits of crisy bacon or pancetta for a recipe closer to the original version. Anyway you make it, it's delicious!
It was something new.
In addition to being stunning in its presentation, this was also full of rich and lively flavor. And what an interesting and creative blend of ingredients! I followed the recipe without deviating from it at all (except for using fresh thyme) and was rewarded well. This was excellent, a great side dish for our prime rib along with "Broccoli Rabe with Roasted Peppers," also from this site.
yummy.. even better the next day.
This recipie is really very good. The first time I made it I failed to drain the artichokes... my goodness... don't make that mistake. I've now made it about a dozen times and it is easily my wife's favorite recipe from Allrecipies. Very distinct flavor.
mMmm. Bought a pound of fresh shiitakes and didn't know what to do with them UNTIL I found this recipe. Very simple recipe to follow- I actually used leeks instead of shallots, and added a bit of fresh basil as well as thyme from the garden and it turned out delicious.
Was a hit! I only used about 8 ounces of non-marinated artichokes and added about 5 fresh medium tomatoes. The family loved it!
Fantastic! I thought this was restaurant quality.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 119
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