1 1/2 large bunches fresh broccoli rabe,
trimmed, and coarsely chopped
2 tablespoons olive oil
4 large garlic cloves, minced
1 7 oz. can artichokes hearts, drained,
l 28 oz. can Italian plum tomatoes, drained
1/2 lb. spaghetti
Freshly grated Parmesan cheese
Cook broccoli rabe in medium-sized saucepan
of boilng water until tender and wilted,
about 3 minutes. Drain. Heat oil in heavy
large skillet over medium heat. Add garlic
and saute 1 minute. Stir in artichoke hearts
and tomatoes, and bring to boil. Reduce heat,
cover and simmer until sauce is slightly thick-
ened, about 15 minutes. Mix in broccoli rabe.
Season with salt and pepper.
Meanwhile, cook spaghetti in large pot of
boiling salted water, until tender but still
firm to bite. Drain. Return to pot. Add sauce
and toss to coat the pasta.
Transfer to large bowl. Serve, passing Par-
mesan cheese around the table separately.
Serves 2 to 4.