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Donna Rose wrote:
> In article >, says...
>> I got what I thought to be a windfall of canned artichoke bottoms.
>> After testing the first can, I think the label should read "artichoke
>> WOOD"!!! Does anyone have any ideas to make these things palatable?
>>
>>
> As much as I love fresh artichokes, I must say that canned artichoke
> bottoms just don't work for me. About the only thing I've found that
> makes them edible is to throw them in the food processor and mix with
> around a cup of mayo and a cup of grated parmesan, then bake in a 350F
> oven till crusty & brown on top. Serve as a dip with your favorite
> crostini/crackers/baguette.

I concur, or use them after blending with some chicken stock to make a soup.

Jill