Quick ‘n Creamy Artichoke Hearts
Tired of the same old side dishes? Open a can of artichoke hearts and make this elegant side dish to accompany an ordinary meat-and-potatoes menu.
15-ounce can artichoke hearts, well drained
Heaping tablespoon cornstarch
1 cup milk
1/4 teaspoon each nutmeg, salt, white pepper
1 tablespoon butter
½ cup roasted, salted pecans
Drain artichokes, then them cut in half and drain cut side down on paper toweling. Stir milk into cornstarch, add seasonings and stir over medium heating until sauce thickens. Stir in butter and artichokes until heated through. Sprinkle with pecans. Serves 4.
See more of Janet's galley-ready recipes at CampAndRVCook and her RV travel tips for women at SoloWomanRV.