| |
Check here each month for
a recipe, tip and/or menu from Otis's kitchen!
Our menu for this month is Tomato Stuffed
Artichoke
Tomato Stuffed
Artichoke
|
4
|
|
medium artichokes, steamed |
|
8
|
|
medium Roma tomatoes,
peeled and diced |
|
½
|
|
cup basil, chopped |
|
3
|
|
cloves garlic, finely
chopped |
|
½ |
|
cup Panko bread crumbs (or
plain) |
|
1
|
|
tsp. Dijon-style mustard |
|
3
|
|
tsp. balsamic
vinegar |
|
½
|
|
cup mayonnaise |
|
1 |
|
tsp. freshly ground black
pepper |
|
¾ |
|
cup freshly grated
Parmesan cheese |
|
|
|
|
 |
Core the cooked
artichokes and set aside (make sure you remove all of the inside
hair-like material; use tablespoon to dig it out). |
 |
|
|
|
Combine remaining ingredients
and stuff mixture in the cooked artichokes.
|
|
|
|
|
|
Refrigerate for one
hour and serve. |
|
|
|
|
Variation: Cook 3 to 4 large gulf shrimp per serving and
serve warm on top of the artichoke |
|
|
|
|
|
Dinner Menu Suggestion |
| |
|
|
 |
|
Otis's Meatloaf with Tomato
Barbecue Sauce* |
|
Fresh Spinach Mashed Potatoes* |
|
Grilled Vegetables* |
|
Caesar Salad* |
|
Warm Gingerbread with Orange
Sauce and Lemon Whipped Cream* |
|
|
|
*
Denotes recipes in Homestyle Elegance |
|
|
|
 |
