(14 ounce) can artichoke hearts in water
cup fresh sliced mushrooms
cup chopped fresh basil
cup whole milk
tablespoons all-purpose flour
1. Chop artichoke hearts and place in large skillet with juice. Thicken with flour and milk to desired consistency. 2. Add onion, mushrooms, tomatoes, and basil. Cook for a short time, leaving vegetables firm and tasty and pretty. 3. Cook up a batch of your favorite spaghetti noodles (e.g., angel hair or spaghettini). Rinse. Toss artichoke sauce on top of cooked pasta.