| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sicilian |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Bay leaf |
| 2 |
|
Sprigs thyme |
| 4 |
|
Peppercorns |
| 1 |
c |
Lemon juice |
| 1/2 |
ts |
Salt |
| 8 |
|
Artichoke bottoms, trimmed |
| 1 |
c |
Pitted green olives (Sicilian) |
|
|
Extra virgin olive oil |
| 1 |
|
Foccaccia loaf |
INSTRUCTIONS
Place bay leaf, thyme, peppercorns, lemon juice, salt, into a saucepan with
2 c. cold water. Bring to a boil. Cook, covered, 15 min. Add artichoke
bottoms; cook til tender when pierced (5 min.) Drain and cool. Chop
artichokes and olives together very finely. Stir in enough olive oil to
make a soft paste. Adjust the salt if necessary. Slice foccaccia into 16 2"
squares; top with artichoke paste. Serve within 15 minutes.
Source: The eGG-Roll Online Newsletter
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Daniel and Mary
Commini <4christ@bellsouth.net> on Mar 21, 1997
A Message from our Provider:
“Jesus Christ is the shelter from life’s storm.”