05-20-2005, 01:24 PM
1 (16 ounce) can artichoke hearts, drained and quartered
2/3 cup sliced ripe olives
1/4 cup olive oil or vegetable oil
3 tablespoons lemon juice
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
3 dashes Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 ounces linguine
Combine artichoke hearts, olives, oil, lemon juice, garlic, Tabasco sauce, salt and pepper. Let stand at least 1 hour.
Cook linguine according to package directions, omitting salt; drain. Rinse with cold water and drain again. Combine linguini and artichoke mixture. Cover and chill. Toss before serving.
2/3 cup sliced ripe olives
1/4 cup olive oil or vegetable oil
3 tablespoons lemon juice
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
3 dashes Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
8 ounces linguine
Combine artichoke hearts, olives, oil, lemon juice, garlic, Tabasco sauce, salt and pepper. Let stand at least 1 hour.
Cook linguine according to package directions, omitting salt; drain. Rinse with cold water and drain again. Combine linguini and artichoke mixture. Cover and chill. Toss before serving.