Olive artichoke and lemon sauce

0.13 tsp Onion powder
0.75 tsp Oregano, ground
0.13 tsp Pepper, white
0.13 tsp Salt
0.13 fruit without seeds Lemons
1.0 fl oz Lemon Juice
0.13 tsp Garlic
0.02 cup Corn Starch
28.0 gram(s) Kirkland Artichoke Hearts marinated in oil
1.0 serving Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives
0.5 cup (8 fl oz) Water, tap

Slice lemon into thin wheels, like four. Cut olives in halve and seperate the leaves from the artichoke hearts. Add every but the lemon wheels together and set aside. Fry thinly sliced lemon wheels until brown on medium heat. You may need to spray your pan with oil. My pan doesn't need it. Turn the lemon wheels once so both sides brown. And remove from heat. (This is the best time to fry any meat, chicken or fish lightly salted and peppered. Usually I go with fish. Rarely chicken, but mostly I skip the meats altogether. Once your meat is complete pour the mix in along with it in the next step) Bring mix to a bubble before turning on low until it thickens. I usually turn the ingredients one time if it thickens too quickly. If not I leave it alone. If it goes too thick add water by teaspoons until you like it. Serve over noodles with the lemon wheels. Serving Size: 1

Number of Servings: 1.0

Recipe submitted by SparkPeople user VALERIEWINTLAND.