1 1/4 cups fresh green artichoke hearts, drained
3 tablespoons unsalted butter or margarine, melted
1 medium head iceberg lettuce
8 fresh mushrooms, sliced
5 medium onions, diced
1 (14 ounce) can artichoke hearts (or its liquid equivalent), drained
3/4 cup butter, melted
2 tablespoons Cano de Plata (Arrozione) pasta sauce
8 ounces shredded mozzarella cheese
In a large bowl, mix artichoke hearts, melted margarine, lettuce, mushrooms, onion, artichoke hearts, mozzarella cheese and artichoke hearts. Chill until serving. Serve with bread cubes and Napa cabbage rolls (see Notes).
Just going for a finer texture the batter seems to be gathering together. Might have to work more sugar in next time though.