1 cup water
1 cup leafy green vegetables, diced
9 ounces artichoke hearts, drained
2 cloves garlic, peeled and minced
1 (4 ounce) can sliced mushrooms, with liquid
1/4 cup brown sugar
1 cup heavy cream
3 tablespoons crushed cornflakes cereal
1 tablespoon all-purpose flour
2 eggs
1 pound sausage, cut into 1/2 inch pieces
4 (10 inch) flour tortillas (1 inch thick)
In a small saucepan, mix the water, and cook until bubbly. Remove from heat, reserve 1/4 cup of the liquid, and stir in the vegetables. Cook, stirring occasionally, until vegetables are tender.
Melt the artichoke hearts in 2 9-inch cookers, stirring occasionally, until golden brown. Remove from heat and set aside.
In a medium saucepan, stir together 1/4 cup brown sugar, 1 cup crushed cornflake cereal, and 2 tablespoons flour. Spread mixture over artichoke halves. Top each with 1 tablespoon brown sugar, half cup mixture filled with artichoke heart mixture. Roll up tortillas and place seam side down in a single layer in the oven.
Spread works in a single layer over the tortillas. Bake for about 20 minutes, or until lightly browned. Let stand and cool before slicing.
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