06-03-2005, 02:36 AM
1 (8 ounce) jar marinated artichoke hearts
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, sliced
1 teaspoon dried basil or 1 tablespoon fresh
1/2 cup cottage cheese
1/2 cup sour cream
Salt and pepper, to taste
Grated Parmesan cheese, to taste
1/2 pound pasta, cooked and drained
Drain marinade from jar of artichoke hearts into a frying pan. Add olive oil and butter and heat until the butter melts. Put onion slices in the pan and sauté for a few minutes.
Meanwhile, chop artichoke hearts into bite-size pieces. Then add the pieces to the pan with the onions, and sauté for a few more minutes, until the onion gets translucent. Add basil, and sauté about a minute or two to blend flavors. Stir in the cottage cheese and the sour cream and gently heat through. Do not boil. Salt and pepper to taste.
Pour the sauce over cooked pasta, and top with grated Parmesan.
Makes 3 servings.
1 tablespoon olive oil
1 tablespoon butter or margarine
1 large onion, sliced
1 teaspoon dried basil or 1 tablespoon fresh
1/2 cup cottage cheese
1/2 cup sour cream
Salt and pepper, to taste
Grated Parmesan cheese, to taste
1/2 pound pasta, cooked and drained
Drain marinade from jar of artichoke hearts into a frying pan. Add olive oil and butter and heat until the butter melts. Put onion slices in the pan and sauté for a few minutes.
Meanwhile, chop artichoke hearts into bite-size pieces. Then add the pieces to the pan with the onions, and sauté for a few more minutes, until the onion gets translucent. Add basil, and sauté about a minute or two to blend flavors. Stir in the cottage cheese and the sour cream and gently heat through. Do not boil. Salt and pepper to taste.
Pour the sauce over cooked pasta, and top with grated Parmesan.
Makes 3 servings.