Rob's SIL does this thing with vermicelli or angel hair, a can of
artichoke hearts, and a can of tomatoes. I didn't remember her
particulars so I faked it:
Maybe 8-10 oz vermicelli noodles
1 can (16 oz?) artichoke hearts (I have used marinated artichoke hearts
with decent results, too)
1 can (15-16 oz) Red Gold Italian flavored diced tomatoes, drained
Seasonings by Penzey: Sicilian Salad stuff, Garden Salad sprinkle
stuff, Shallot Pepper.
A little olive oil.

Drain the artichokes and cut each piece in half one direction or
another. Drain the tomatoes and drink the juice. :-) Cook the
spaghetti noodles, rinse lightly in cool water, drain,. Drizzle a
little olive oil over, then add the artichokes and tomatoes to the
noodles in a large bowl, tossing to mix. Add the seasonings as you
wish. Enjoy. I used a fair amount of the garden salad sprinkle stuff
and all the poppy seeds make me think of a button I have: "You can
always tell a Slovak by the poppy seeds in her teeth." Fitting. Dobru'
chut'!

If I'd had some decent olives, I might have stirred them in, too. I
thought about mushrooms and decided against it. Eat it at room temp.
Makes enough for 2-3 people.

--
-Barb
<http://jamlady.eboard.com> Updated 5/14/2006, Visit #17 to Mount
Calvary.
"If it's not worth doing to excess, it's not worth doing at all."