A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Artichoke Puree With Toasts
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- #50312
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
PUREE
3 cups diced cooked fresh or frozen artichoke hearts
OR
2 cans (14 ounce size) artichoke hearts, drained and diced
1 cup heavy cream
2 teaspoons lemon juice
salt and white pepper
1 1/4 cup chopped pistachio nuts
TOASTS
1 loaf (8 ounce size) small-diameter French bread
4 cloves garlic, halved lengthwise
1/2 cup olive oil
directions
To make Artichoke Puree: Combine in blender artichokes, cream, lemon juice, and salt and pepper to taste. Blend until pureed.
Pour into serving dish and shape top of mixture into a dome by smoothing sides upwards. Cover and refrigerate 2 to 3 hours.
Sprinkle with nuts just before serving.
To make Toasts: Preheat oven to 350 degrees F, slice French bread 1/4" thick.
Rub each slice with cut side of garlic clove, then brush both sides with olive oil.
Arrange on baking sheet. Bake in 350 degrees F oven for 20 minutes until dry and golden. Serve with Artichoke Puree.
added by
dominicaperez
nutrition data
Nutritional data has not been calculated yet.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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