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1 tablespoon olive oil 1 medium onion, sliced 2-3 cloves of garlic, minced 4 large artichokes, trimmed 1/2 cup of dry white wine 1/2 teaspoon of dried oregano 12-ounce package of pasta (penne, mostaccioli, rigatoni, or angel hair works well) Salt and pepper to taste |
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In a large saucepan, heat the oil. Add the onions, and cook until soft. Add the garlic and cook about 1 minute. Cut the prepared artichokes lengthwise into thin wedges and add to the pan along with 3/4 cup of water. Bring to a boil, then cover, reduce heat to low, and simmer until the artichokes are tender, about 10 minutes. Turn heat back up to high and add the wine and oregano. Cook about 1 minute. Remove from heat. Transfer about 1/3 of the artichoke mixture to a blender with 1/4 cup of water. Process until smooth. Return this to the pan and season with salt and pepper to taste. Add drained pasta to the mixture and toss to coat. Serve with a sprinkling of Parmesan cheese. |
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