Pasta with artichokes, lentils, cream, and tomatoes (Pâtes à la Menton) from The Vegetarian Bistro: 250 Authentic French Regional Recipes by Marlena Spieler

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Notes about this recipe

  • Nancith on September 16, 2016

    Luscious and lovely (& quite fattening with a cup of cream, but you only live once). Had to used canned artichokes, but I imagine the suggested fresh baby artichokes would be fantastic here. Didn't have veggie stock, but subbed lentil cooking water/ artichoke canning liquid. Used macaroni, but should be wonderful w/ fresh fettuccini (recipe's 1st choice). Great for a special meal w/ loved one!

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