Artichoke risoni

Recipe from: 7/5/2000 12:00:00 AM
Ingredients 8
Servings 4
Time 15 minutes

Ingredients

  • 15
    ml
    olive oil
  • 340
    g
    artichoke hearts, drained and chopped
  • 250
    ml
    cream
  • 15
    ml
    Dijon mustard
  • 45
    ml
    dry white wine
  • 125
    ml
    grated Parmesan cheese
  • 375
    g
    risoni (rice-shaped pasta), cooked al dente
  • 10
    basil leaves
 

Method

7 minutes
 
Heat oil in a frying pan, and cook artichoke hearts for a few minutes.
Stir in cream, mustard, wine and Parmesan cheese and bring to boil.
Add risoni and basil leaves and stir to coat.
Serve on toasted Italian bread.
 

 

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