Date: Mon, 12 Dec 94 20:08:27 CST
From: Cynthia Barnes (firstname.lastname@example.org)
1 package frozen artichoke hearts
Marinate with italian herbs and some balsamic vinegar.
1 onion, chopped fine
As many garlic cloves as you desire. I use 3. Peeled and squinched up
into little pieces.
1 large package of mushrooms, sliced
1/2 cup or so f/f parmesan cheese
Several spoonsfuls of f/f mayo and f/f sour cream.
Dash vegetarian worcestershireshshchestshire (you know what I mean)
Stir together. DON'T put in so much white stuff that it is too moist
because the mushrooms will release moisture and then it will get gross.
Bake at 350 for about 30 minutes in a French White Corning Ware
casserole. If you put it in anything else it will explode.
This is great as a dip, or in a pita sandwich.