| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
New Orleans |
Sauce |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/4 |
c |
Olive oil |
| 2 |
|
Bay leaves |
| 1/4 |
tb |
Thyme |
| 1/4 |
tb |
Salt |
| 1/8 |
ts |
White pepper |
| 1/8 |
ts |
Black pepper |
| 1/8 |
ts |
Cayenne pepper |
| 10 |
|
Artichoke hearts; sliced |
| 2 |
|
Cloves garlic; finely chopped |
| 1/2 |
c |
Bread crumbs |
| 1/2 |
c |
Romano cheese |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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