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Stuffed Artichoke Bottoms

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Ingredients
  Canned artichoke bottoms 12
  Mornay sauce 1⁄2 Cup (8 tbs)
Directions

Place artichoke bottoms and liquid in saucepan; heat through.
Drain; pat dry.
Place on baking sheet; spoon sauce onto artichokes.
Broil until sauce is bubbly and browned.
Garnish with tomato petals and pieces of hard-boiled eggs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish

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