Invented by Philip underway to Ninigo Islands from Palau.  This is a satisfying veggie-healthy one-pot meal, sure to please even the most finicky crew.


1/2 large or 1 medium white onion, chopped

2 large cloves garlic, peeled and minced

dollop of extra virgin olive oil (for sauteing)

1/2 tsp. Better Than Bouillon (chicken)

dollop fresh water

2 small fresh hot red peppers

2 small fresh green hot peppers

1/2 tsp. dried basil

pinch marjaram

black pepper to taste

1 can quarted artichoke hearts, chopped coarsely if possible

elbow macacroni to feed two

shredded fresh basil

grated romano or parmesan cheese


Add onion, garlic, peppers and olive oil to saucepan.  Saute until onions are translucent.  Add artichoke hearts and saute a few minutes more.  Add bouillon and water, dried basil, majaram and black pepper and cook a few minutes longer to steam thoroughly the artichokes.  Toss in hot cooked drained elbows and fresh basil and toss.  Serve in deep bowls accompanied by grated cheese.