1 c. marinated artichokes
1/2 c. oil for marinated artichokes
1 med. onion, chopped
1/2 lb. fresh mushrooms, sliced
2 tbsp. vinegar
1 bouillon cube (either beef or chicken)
1 tsp. Italian seasoning
3/4 lb. spaghetti
1 tsp. dried parsley (or serve fresh parsley at table)
Salt and pepper to taste
Parmesan cheese

Saute onions, mushrooms, artichokes in oil, vinegar, salt and pepper, and dried parsley. Cook until onions are clear and everything is hot.

Meanwhile, cook spaghetti al dente, in bouillon and Italian seasoning. Drain.

Pour in artichoke sauce, stir well. Sprinkle on Parmesan cheese and fresh parsley at table. This dish is best if made and allowed to "sit" for several hours, then reheated before serving.