Artichoke Pesto Pasta Sauce
- 1 can artichokes chopped
- 3 each tomatoes chopped
- 5 cloves garlic crushed
- 1 large onions chopped
- 2 tablespoons flour, all-purpose
- Saute onion in vinegar.
- Add can of artichokes and liquid.
- Make sure the pieces are bite-sized.
- Add flour and stir while cooking for approxiately 5 minutes.
- Skim milk can be added to thin mixture.
- Add the chopped tomatoes, and basil and cook for another 10 to 15 minutes.
- Serve over spinach noodles.