From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Combine the bread crumbs, water from the artichokes, lemon juice and olive oil. Put the artichoke hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with melba rounds.
YIELD: 4 quarts
- 1 (15 ounce) can Progresso seasoned bread crumbs
- 4 (15 ounce) cans artichoke hearts
- 2 cups olive oil
- Juice of 4 lemons (ReaLemon may be used)
- 2 cups grated Romano cheese
- 4 pods garlic, pureed
- Red pepper to taste
TO PREPARE:
Combine the bread crumbs, water from the artichokes, lemon juice and olive oil. Put the artichoke hearts in the blender and blend on high speed until well blended. Add artichoke hearts to above mixture. Add cheese, garlic and red pepper. Put in buttered 4-quart casserole and bake at 350 degrees 20 to 30 minutes until warm. This may be spooned into a chafing dish and served with melba rounds.
YIELD: 4 quarts
