Recipe - Ab Fab Artichoke Dipsandwich Filling (Ovo La

1 pack Frozen artichoke hearts
x Italian herbs
x Balsamic vinegar
x 1 t olive oil
1 Onion, chopped fine
3 Garlic cloves Peeled and
Squinched up into little
Pieces
1 lg Package of mushrooms,
Sliced
One half cup Or so f/f parmesan cheese
2 Spoonsfuls of f/f mayo and
F/f sour cream.
1 ds Worcestershireshshchestshire
(you know what I mean)

Marinate artichoke hearts with italian herbs and some balsamic vinegar. I
myself add a teaspoon or so of olive oil (someone will be coming to measure
me now, I'm sure).

Stir artichoke hearts and rest of ingredients together. DON'T put in so
much white stuff that it is too moist because the mushrooms will release
moisture and then it will get gross.

Bake at 350 for about 30 minutes in a French White Corning Ware casserole.
If you put it in anything else it will explode.

This is great as a dip, or in a pita sandwich. I hope you like it, and I
promise not to post too often until I actually learn to measure and write
:)

Posted by Cynthia Barnes cbarnes@bigcat.missouri.edu to Fatfree Digest
[Volume 13 Issue 13]

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip