Recipe - Artichoke Sauce

1 cup Water
One fourth cup Olive oil
2 Bay leaves
One fourth tablespoon Thyme
One fourth tablespoon Salt
1/8 teaspoon White pepper
1/8 teaspoon Black pepper
1/8 teaspoon Cayenne pepper
10 Artichoke hearts; cut or sliced up
2 Cloves garlic; finely
chopped
One half cup Bread crumbs
One half cup Romano cheese

Place the water, olive oil, and seasonings in a large saucepan. Add the
artichokes and garlic and bring to a rolling boil. Stir in the breadcrumbs
and cheese and heat thoroughly. Reserve until the final assembly.

LE RUTH'S

636 FRANKLIN ST., NEW ORLEANS

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.