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Tuesday, February 9, 2016

Found: Just the Right Side Dish

Janet Groene's
Nutty Creamed Artichokes
    When you need to pull off a gourmet side dish, go to your cupboard and pull out a can of artichoke hearts. Buttery and bland, this goes with almost any meal from the skillet, oven or grill. This recipe is easy to multiply to feed company or a crowd.
Large can artichoke hearts, drained
2 tablespoons cornstarch
½ teaspoon each salt and pepper
1/4 teaspoon ground nutmeg
1 cup cold milk
1 tablespoon butter
½ cup toasted, salted pecan pieces

    Cut artichokes in quarters and drain on paper towels, cut side down. In a saucepan, mix flour and seasonings. Stir in cold milk and put over low/medium fire, stirring until it bubbles. Add butter. Fold in artichokes to heat through. Just before serving, sprinkle with pecans. Serves 3 or 4.

See Janet Groene’s blog for RV women at

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