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Artichoke Hearts and Scalloped Potatoes Recipe

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This recipe for Artichoke Hearts and Scalloped Potatoes is from The Cranberry Isles Ladies Aid Society Harvest Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 oz.) can artichoke hearts
1 cup onions chopped
1/2 cup butter, margarine (or olive oil for health)
1 (2 lb. 3 oz.) can whole tomatoes, drained (I found house brand is better than name brand)
1 tsp. dried basil
4 tbsp. sugar
salt and pepper to taste
Directions:
Directions:
Rinse artichokes in water (quarter or not - I think it best not to ). Saute onions in butter until soft. Add drained tomatoes, artichokes and basil and cook 2-3 minutes. Add sugar, salt and pepper. Pour into shallow greased casserole. Bake uncovered at 325º for 15 minutes. Serves 12.

 

 

 

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