Dhahran Theatre Group Cookbook, 1993
Ingredients:
1 1/2 Cups finely chopped onion
2 Tbs. finely chopped green onion
1/2 Cup butter
1 35 Oz. can whole tomatoes, drained
1 14 Oz. can artichoke hearts, drained and quartered
1/2 Tsp. dried basil
2 Tbs. sugar, salt & pepper to taste
1/2 Cup grated Parmesan
Directions:
Lightly grease 1 quart baking dish.
Sauté onion & green onion in butter till tender. Add tomatoes, artichoke hearts and basil. Stir gently over medium heat 2-3 minutes. Season with salt, pepper & sugar.
Turn into baking dish and top with Parmesan. Bake 20 minutes or until vegetables are heated through and cheese is lightly browned and bubbly.
Emily C. Swantner