Janet Groene's
Creamy Artichokes
When you need something different for a side dish, go to your cupboard and pull out a can of artichoke hearts. Buttery and bland, this creamy dish goes with almost any meal from the skillet, oven or grill.
To make it a vegetarian main dish, add more nuts or a couple of chopped hard-cooked eggs and spoon it over toast or big, pillowy campfire-baked Russet potatoes. .
15-ounce can artichoke hearts, drained
10-ounce can sliced mushrooms, drained
2 tablespoons flour
½ teaspoon each salt and pepper
1/4 teaspoon ground nutmeg
1 cup cold milk or light cream
1 tablespoon butter
½ cup toasted, salted pecan pieces
Cut artichokes in half and drain on paper towels, cut side down. Then cut in quarters. In a cold saucepan, mix flour and seasonings. Whisk in cold milk or cream and put over low/medium fire, stirring until it bubbles. Add butter. Fold in artichokes and mushrooms to heat through.
Just before serving, sprinkle with pecans. Serves 4 to 6.
See Janet Groene’s weekkly blog for RV women at http://www.solowomanrv.blogspot.com
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