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1 (35-ounce) can whole tomatoes 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered 4 tablespoons butter 1/2 cup finely chopped onions 2 tablespoons finely chopped shallots 1/2 teaspoon basil 1 tablespoon sugar Salt and pepper, to taste Preheat oven to 325 degrees. Butter a 13x9-inch casserole dish. Drain tomatoes and coarsely chop. Melt butter in a saute pan. Add onions and shallots, cooking until tender. Add tomatoes, artichoke hearts, and basil to onion mixture. Season with sugar, salt, and pepper. Pour into baking dish and bake for 10-15 minutes. Yield: 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: 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. |