Go Red: Heart-healthy artichoke ragu from Nature’s Oasis; Cleveland Cooks recipe
Heat EVOO in a large saucepan. Add onions and sauté until soft and translucent. Add garlic and sauté until fragrant.Add artichokes, stewed tomatoes, tomato sauce and salt and pepper to taste.Serve with whole wheat pasta and garnish with fresh basil chiffonade.
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