“More artichokes, please” was what the boys kept repeating when I served up this recipe this week. It was another one from the Schnucks Cooks Fall 2009 magazine (page 20). BTW, I dig the online page turning feature on that online magazine - as real as it gets.
The warm artichokes on top were okay. On a second try, I would probably put them in a small skillet with some white wine to give it a little more of a sauce feel.
The breadcrumbs created a nice crunch.
It did take more than the recommended 25-30 minutes. And we have a convection oven so everything usually cooks faster. It was more like 40 minutes. The natives were restless but pleased with the outcome.
I served it with some asparagus - rub with a little olive oil and sprinkle with garlic salt - or in this case, Aromat. We feel in love with the Aromat spice last summer when we visited our Swiss relatives and they sprinkled it in every yummy salad.
Enjoy!
Leave a Comment