artichoke hearts fried
until crispy & deglazed
with white cooking wine
source, 4 servings
1 lb rigatoni, cooked; 2 cans drained artichoke hearts, olive oil, vegan butter, s&p, red pepper flakes, 4 smashed cloves garlic, 1/2 c white wine; toppings: vegan parm, italian parsley, more red pepper flakes
brown hearts, fats, spices, garlic; add wine; serve with pasta & toppings
haikuveg 