Spaghetti With Artichoke And Mushroom Sauce 12 ounces spaghetti 1 garlic clove, minced 1 teaspoon olive oil 8 mushrooms, sliced 1 12 ounce can marinated artichoke hearts 2 tablespoons chopped fresh parsley salt to taste black pepper, freshly ground to taste Bring 4 to 6 quarts of salted water to a boil. In a skillet, cook the garlic in olive oil over low heat until soft. Add sliced mushrooms and cook until slightly softened. Coarsely chop artichoke hearts and add with marinade from jar to skillet along with the parsley, salt, and pepper. Cook spaghetti in rapidly boiling water; drain. Toss the sauce with hot cooked pasta. Serves 4.
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