| 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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