SCALLOPED TOMATOES AND ARTICHOKE HEARTS|
1 (2 lb. 3 oz.) can whole plum
1 (14 oz.) can artichoke
1/2 c. onion, finely chopped
1/4 lb. butter
1/2 tsp. leaf basil
2 Tbsp. shallots, finely
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.
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