Open Faced Ravoilo With Artichokes, Portobello Mushrooms, And A Basil Oven Roasted Tomato Vinaigrette Recipe

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Nutrition per serving    (USDA % daily values)
CAL
599
FAT
176%
CHOL
2%
SOD
11%

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Ingredients for 4 servings

1 whole lemon, cut in half

1 sheet of herb pasta

2 tomatoes, peeled, seeled and raosted

1 small bunch of basil

Salt and pepper

1 cup of olive oil

1/4 cup seasoned rice wine vinegar

1 portobello mushroom

4 baby artichokes