| How To Cook: |
|
|
1. Drop artichokes into boiling salted water, return to boil, and cook for 3 minutes. Drain thoroughly in a colander. Place in heatproof dish.
|
2. Brown 6 tablespoons butter. Pour over artichokes and set aside.
|
3. Saute meat and onions in 2 tablespoons butter until lightly browned. Add tomato sauce, wine, dill, salt, and pepper; simmer for 15 minutes.
|
4. Preheat oven to 350°F.
|
5. Sprinkle the breadcrumbs over the bottom of a 9 by 13 by 1¾-inch roasting pan. Place half the artichokes over the breadcrumbs. Pour one third of the sauce over artichokes.
|
6. Spread meat mixture over sauce. Pour in one third of the sauce, add the remaining artichokes, and cover with the final third of the sauce.
|
7. Sprinkle with remaining grated cheese. Bake for 35 minutes, or until golden brown.
|
|
SAUCE:
|
1. Melt 1 butter stick in a saucepan. Add flour and stir to blend. Gradually add milk and then the eggs, stirring constantly.
|
2. Cook over low heat until sauce is smooth and thickened.
|
3. Add ½ cup grated cheese and cook a few minutes longer, stirring constantly. Stir in white pepper and salt.
|
4. Cover tightly and place over hot water to keep warm.
|
|
NOTE:
|
|
Two 28-ounce cans of artichokes can be substituted for the frozen. Drain canned artichokes in a colander and rinse under cold water for 5 minutes to remove salty brine.
|
| |
