Artichoke sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ¼ | cup | Olive oil |
| 2 | Bay leaves | |
| ¼ | tablespoon | Thyme |
| ¼ | tablespoon | Salt |
| ⅛ | teaspoon | White pepper |
| ⅛ | teaspoon | Black pepper |
| ⅛ | teaspoon | Cayenne pepper |
| 10 | Artichoke hearts; sliced | |
| 2 | Cloves garlic; finely chopped | |
| ½ | cup | Bread crumbs |
| ½ | cup | Romano cheese |
Directions
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, .