Drain artichokes and chop (about 1 3/4 cup). In skillet, sauté garlic in
olive oil for about 1 minute; add chopped artichokes and drained pimientos.
stir until mixture is dry but not browned. In another saucepan, bring butter,
water, and salt to a boil; add flour all at once. Cook and stir until
will form a ball that does not separate. Remove from heat and stir in eggs,
one at a time, beating after each addition. Stir in artichokes and cheese.
until time to serve. Drop by rounded teaspoonfuls, 3 or 4 at a time in
deep fryer, turning once, until desired brownness is reached.
Remove from oil and drain on absorbent paper. Repeat until all mixture
site map |
parts & service |
special offers |
instruction manuals | pressure cooking | canning | recipes | company history | proxy/10-K/10-Q |
financial info | inventor info | dealer resources | school program | your account | ordering info |
|WEB ORDERS SHIPPED TO THE UNITED STATES ONLY
©2015 National Presto Industries, Inc. All rights reserved. · This site hosted by WEBTEAM.