Artichoke sauce

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.


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

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