INGREDIENTS:3 quarts artichoke hearts 1 ½ quarts California Ripe Olives, whole pitted 1 ½ quarts tomato, diced 2 cups basil, fresh, thinly sliced ½ cup olive oil 1 ½ quarts onion, diced ½ cup flour 1 Tbsp. garlic powder 1 Tbsp. salt 1 tsp. white pepper, finely ground 2 quarts soy milkDIRECTIONS:Drain artichoke hearts, reserving 3 cups of liquid. Cut artichokes into quarters. Mix with olives, tomatoes and basil. Heat olive oil in large heavy pot. Saute onion over medium-high heat for 5 ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.