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