Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| ¼ cup | Olive oil |
| 2 \N | Bay leaves |
| ¼ tablespoon | Thyme |
| ¼ tablespoon | Salt |
| ⅛ teaspoon | White pepper |
| ⅛ teaspoon | Black pepper |
| ⅛ teaspoon | Cayenne pepper |
| 10 \N | Artichoke hearts; sliced |
| 2 \N | 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, .