artichoke sauce

Categories
Sauce
Yield
6 Servings
MeasureIngredient
1 cup Water
¼ cup Olive oil
Bay leaves
¼ tablespoon Thyme
¼ tablespoon Salt
⅛ teaspoon White pepper
⅛ teaspoon Black pepper
⅛ teaspoon Cayenne pepper
10  Artichoke hearts; sliced
Cloves garlic; finely chopped
½ cup Bread crumbs
½ cup Romano cheese

Place the water, olive oil, and seasonings in a large saucepan. Add the artichokes and garlic and bring to a rolling boil. Stir in the breadcrumbs and cheese and heat thoroughly. Reserve until the final assembly.

LE RUTH'S

636 FRANKLIN ST., NEW ORLEANS From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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