Herby artichoke sauce from The Weekday Vegetarians Get Simple: Strategies and So-Good Recipes to Suit Every Craving and Mood (page 230) by Jenny Rosenstrach

  • herbs of your choice
  • canned artichoke hearts
  • Serves : 2 cups

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ldyndiuk on May 28, 2025

    Easy enough to make. I planned to use mostly basil, but my basil was too sad so I used some dill that was hanging around, and it was pretty good. Not sure why this was a separate recipe from the pasta recipe as I can’t really imagine using it for anything else.

  • SQKnSEA on February 26, 2025

    Used dill as the herb, extra sauce was used on a toasted english muffin and then topped with a fried egg.

  • EmilyR on September 16, 2024

    Not special on its own and makes a fair amount more than 1c needed for the pasta. I will likely put it on some bread slathered with cheddar parm to amp up the flavor and my cholesterol.

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