|by Rose Elliot|
Best-selling vegetarian cookbook author Rose Elliot's fans look to her to provide a sense of what is possible for the holiday season.
1 - 10 of 106 for tomato artichoke
Cook pasta as ... little liquid from artichoke can. Add the ... remaining flour to skillet until thickened. Top pasta with sauce. Serve with Parmesan cheese.
Peel and thickly ... To prepare, slice artichoke hearts and place slice on tomato slices. Sprinkle with ... each. Bake for 15 to 20 minutes at 350 degrees.
In large sauce pan pour 1/2 oil from artichoke hearts. Saute garlic ... on medium low for another 10 to 15 minutes. Cook noodles. Serves approximately 4.
Put the 2 ... into 1/2 cup tomato juice and stir ... Place the drained artichokes around the bottom ... overnight. Unmold and serve with mayonnaise. Serves 8.
Preheat oven to ... degrees. Add tomatoes, artichokes and onion to ... 1 minute. Add tomato mix and stir ... bubbling and golden brown, about 30 minutes.
Preheat oven to ... baking dish. Add tomato, artichoke and onion to ... tomato. Top with Parmesan cheese. Bake 30 minutes until bubbly and golden brown.
Preheat oven to ... tender. Add tomatoes, artichoke hearts and basil. ... minutes until vegetables are heated through and cheese is light brown and bubbly.
Heat oil in ... To prepare the artichokes, cut off ... Cook in boiling water for 20 minutes. Dunk in cold water and slice, trimming off the hairy choke.
Slice off top of each tomato; scoop out ... serving time. Spoon artichoke mixture into tomato ... with bacon. Serve on lettuce leaves. Yield: 6 servings.
Preheat oven to ... Drain tomatoes and artichokes, rinse artichokes ... into prepared casserole and bake at 325 degrees for 10 to 15 minutes. Serves 6 to 8.
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