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| 2 Esslöffel | olive oil |
| 1 mittel | Onion chopped |
| 2 | cloves garlic minced |
| 1/4 Tasse | Chopped fresh basil or 4 teaspoons dried |
| 2 Esslöffel | Chopped fresh oregano or 2 teaspoons |
| | Dried |
| 1/4 Teelöffel | Dried crushed red pepper |
| 1 Dose | Stewed tomatoes; (14 1/2-ounce) |
| 2 gross | Tomatoes; seeded, diced |
| 1 Packung | Frozen artichoke hearts; thawed (9-ounce) |
| 1 Esslöffel | lemon juice fresh |
| 3/4 x ca. 450 g | Spaghetti |
| 1 x ca. 450 g | Uncooked medium shrimp; peeled, deveined |
| | Additional chopped fresh basil |
| 1/2 Tasse | Parmesan cheese freshly grated |
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Heat oil in heavy large skillet over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)
Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.
Per serving: 1683 Calories (kcal); 34g Total Fat; (17% calories from fat); 50g Protein; 296g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food Exchanges: 17 Grain(Starch); 0 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates
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