ARTICHOKE TOMATO ALFREDO

1 can artichokes, save juice, cut into small pieces
2 fresh garden tomatoes, chopped
1 onion, diced
1-2 cups mushrooms, sliced (Sally's idea!)
lots of fresh chopped basil
non-fat milk
2 TBS flour

Toss chopped artichokes and juice into pan.  Thicken with flour and
milk to desired thickness.  Add onion, mushrooms, tomatoes and
basil.  Cook for a short time leaving vegetables firm and tasty and pretty.
Cook up a batch of your favorite spaghetti noodles.  Rinse.  Toss
artichoke sauce on top and voila.