INGREDIENTS:3 quarts artichoke hearts
1 ½ quarts California Ripe Olives, whole pitted
1 ½ quarts tomato, diced
2 cups basil, fresh, thinly sliced
½ cup olive oil
1 ½ quarts onion, diced
½ cup flour
1 Tbsp. garlic powder
1 Tbsp. salt
1 tsp. white pepper, finely ground
2 quarts soy milkDIRECTIONS:Drain artichoke hearts, reserving 3 cups of liquid. Cut artichokes into quarters. Mix with olives, tomatoes and basil. Heat olive oil in large heavy pot. Saute onion over medium-high heat for 5 minutes. Add flour. Stir over medium-high heat for 5 minutes. Add seasonings. Stir well. Add soy milk with 3 cups of reserved artichoke liquid. Stir well. Heat to a simmer. Add artichoke-olive mixture. Stir well. Heat to a simmer. Simmer for 10 minutes. Adjust seasoning with salt and ground white pepper. Serve with prepared fettuccine or linguine pasta.SERVINGS:24 8-ounce servingsPHOTO CREDIT:Photo Credit: CALIFORNIA RIPE OLIVES
