1 (15 ounce) can crushed pineapple, drained
4 slices bread or pasta
salt and pepper to taste
1/2 teaspoon paprika
1/4 teaspoon dried rosemary
1 teaspoon chopped fresh thyme
1 large carrot, chopped
2 medium onions, finely sliced
1 (19 ounce) can artichoke hearts, drained and sliced
1 pound ricotta cheese
2 tablespoons butter
In a medium bowl, mix pineapple, bread or pasta, salt and pepper; mix just until.
If using a large saucepan or skillet, heat fat from the pan on medium heat. Season with paprika, rosemary, thyme and carrot. Stir in artichoke hearts, ricotta cheese and butter. Remove from heat and serve immediately.