Instructions: In a wok or large skillet heat the butter and the olive oil. Saute the artichoke hearts, garlic and pepper for about 5 minutes. Add the chopped rehydrated tomatoes (see tip) and fresh basil; saute for 1 or 2 minutes until the basil is aromatic. Add the beans and heat through.

Add vinegar and soy; using a fine strainer, add 2 to 4 tablespoons of the liquid used to rehydrate the tomatoes. Stir in the remaining ingredients; toss to blend and heat. Add more tomato liquid if needed to coat all ingredients with the dressing. Serve immediately with fresh bread. PER

Serve with: "Walnut Onion Bread" from Best Recipes; LA Times)

PRE-COOK THE PASTA: Cook pasta in plenty of boiling water for 7 to 8 minutes or as directed on the package. Drain; rinse in iced water; drain well and chill in the refrigerator for at least 4 hours.

PRE-COOK THE BEANS: Cook the flageolet beans (navy or cannellini beans may be substituted); drain, shock; drain well and chill in the refrigerator for at least 4 hours.

TOMATO TIP: Soak the dried tomatoes in warm water seasoned with a dried chile pepper (kind youd use for Kung pao) and fresh orange zest. When soft, remove the tomatoes and coarsely chop; reserve the liquid.

FROM THE LOS ANGELES TIMES (NY: Abrams) inspired the sauce for this hot pasta salad. The Dressing was once served at the The Redwood House Restaurant in downtown Los Angeles. See "Salade Poulet (Redwood House)." Note, too, that the balsamic stains the pasta. The flavor and aroma were exceptional. The chile pepper may not be necessary; but the orange zest is a must. Wonderful with the Walnut Onion Bread. - Hanneman

NOTES : If you like balsamic vinegar and basil and artichoke and pasta and flageolet beans.... hope you try this. It goes very well with that walnut
onion bread

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