|
|
SCALLOPED TOMATOES AND ARTICHOKE HEARTS 1 (2 lb. 3 oz.) can whole plum tomatoes 1 (14 oz.) can artichoke hearts 1/2 c. onion, finely chopped 1/4 lb. butter 1/2 tsp. leaf basil 2 Tbsp. shallots, finely chopped 2 Tbsp. sugar salt and pepper to taste Preheat oven to 325 degrees. Grease shallow earthenware or other casserole. Drain tomatoes and artichokes; rinse arti- chokes in water and quarter. Saute onions and shallots in butter until tender. Add tomatoes, artichokes and basil. Heat 2 or 3 minutes, stirring gently. Season with sugar, salt and pepper. Turn into prepared casserole and bake at 325 degrees for 10 to 15 minutes or until vegetables are heated through. Makes 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |