This is one of my all-time favourite vegetarian recipes and a big hit with friends and family too, even Uncle Bernie who loves his meat has commented on how well this tastes! Enjoy and let me know what you think of it. Oh yeah and I've also included some comments from people on alternative ways to make this delicious Pasta, Tomatoes and Artichokes vegetarian recipe.

Ingredients:

1 jar of marinated artichoke hearts

1/2 cup chopped yellow onion

2 cloves garlic, minced

1 can Italian style stewed tomatoes

1 cup dry pasta, rotini

Directions: Pour a little of the oil from the artichokes into skillet, turn heat to med-high. Add onion and garlic and cook till onion is transluscent. Add stewed tomatoes and marinated artichokes (with liquid). Bring to boil, add pasta. Reduce heat and simmer 8-10 minutes or til pasta is tender.

Serves: 4-6

Preparation time: 20min

Tada! Sounds very delicious doesn't it? It taste fantastic and it's very good for your health - that's hard to beat huh!?

Alternatives/commentary on the Pasta with Tomatoes & Artichokes recipe:

"I loved the flavor combinations in this recipe, but I did make some changes. I did not add the liquid from the artichokes because I thought that would be too oily.

I added a tablespoon of olive oil to the skillet instead of using the oil from the jar of chokes (I have found that the quality of oil in those marinades is usually low and next time I will add frozen chokes instead) before adding the garlic (I also added two extra cloves since I am a garlic lover) and onions.

I also made whole wheat (vegan) linguine in a separate pot and then mixed it all together. It was delicious! Thank you for the recipe even if I changed it a bit. It is the combination of tomatoes and artichokes that make this recipe great!"

Another different version that's super delicious too!

"This is pretty good. I did make some changes though, per the suggestions above: I sauteed the onions and garlic in olive oil, used extra garlic (about 5 cloves total), added a can of chickpeas and sliced black olives, added basil, oregano, red pepper flakes, salt, and pepper.

I used some fancy-shaped whole-wheat pasta, but didn't cook it first, and I agree that it took way too long that way. It kept running out of liquid too soon, so I added several splashes of white wine as it dried up (maybe 1/4 cup total).

It was a VERY pretty dish, and good too, but not the best thing ever. I served it with a green salad. Thanks!"