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
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.
Tried this for our meatloaf dinner and sent us email requesting that we use theirs. Twenty four hours later and I found the recipe matching the bill I had paid for the loaf of bread. Perfect.