Wednesday, Sep 28, 2016
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Peas and Artichokes

cup olive oil

cup chopped onions

1 large clove garlic, minced

1 cup crushed tomatoes

2 teaspoons tomato paste

1 cup water

4 cans peas, drained (or 4 cups frozen peas)

1 can artichoke hearts, cut in quarters

1 tablespoon dill

1 tablespoon chopped parsley

1 teaspoon pepper

1 teaspoon salt

Saute onion in oil. Add garlic. Add tomatoes and water. Cook 10 minutes. Add peas. Cook 1 minute (or 5 minutes if using frozen peas). Add artichokes. At the end, add parsley and dill, salt and pepper.

Yield: 12 servings

Source: Mary Markham

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