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| Home -> [Artichoke, Digestion, Lacto, Ovo-lacto, Sandwiches, Vegetables] -> [Artichoke dip/sandwich filling (ovo lacto) Recipe] |
Artichoke dip/sandwich filling (ovo lacto)
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Artichoke, Digestion, Lacto, Ovo-lacto, Sandwiches, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| pack | Frozen artichoke hearts | | | X Italian herbs | | | X Balsamic vinegar | | | X 1 t olive oil | | 1
| | Onion, chopped fine | | 3
| | Garlic cloves Peeled and | | | Squinched up into little | | | Pieces | | 1
| large | Package of mushrooms | | | Sliced | | 1/2
| cup | Or so f/f parmesan cheese | | 2
| | Spoonsfuls of f/f mayo and | | | F/f sour cream. | | 1
| dash | Worcestershireshshchestshire | | | (you know what I mean) |
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Procedures:
| 1 | Marinate artichoke hearts with italian herbs and some balsamic vinegar. | | 2 | I myself add a teaspoon or so of olive oil (someone will be coming to measure me now, i"m sure). | | 3 | Stir artichoke hearts and rest of ingredients together. | | 4 | Don"t put in so much white stuff that it is too moist because the mushrooms will release moisture and then it will get gross. | | 5 | Bake at 350°F for about 30 minutes in a french white corning ware casserole. | | 6 | If you put it in anything else it will explode. | | 7 | This is great as a dip, or in a pita sandwich. | | 8 | I hope you like it, and i promise not to post too often until i actually learn to measure and write :-) |
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