Yes, I know, another artichoke recipe...but I so loooovvve them. I saw a recipe in Vegetarian Times that inspired this recipe, with a few quick changes, presto, chango, and we have a creamy, tangy & luscious, pasta dish.As always, try to use organic products when possible and practical.

8-10 oz. semolina linguine

2 T. Earth Balance Margarine

1 clove garlic, crushed or minced

Juice of one lemon

1 package of vegan cream cheese (Tofutti has a great brand)

1 can artichoke hearts

zest of one lemon

1/4 c. minced parsley

salt and pepper to taste

Cook linguine according to package directions. Reserve 1/2 c. of pasta cooking water. Quarter the artichoke hearts and place in large bowl. Meanwhile, right before pasta is al dente, melt margarine in small saucepan. Add crushed garlic, saute for 2 minutes. Whisk in juice of one lemon, cream cheese and cooking water.

Drain pasta, and toss with artichoke hearts. Drizzle cream cheese mixture over the pasta and toss to combine gently. Sprinkle lemon zest and parsley over the top.

I dare you not to eat it all!!

Yield: 3-4 servings

P.S. pix to follow soon!