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 ...
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