Cabbage and Raymour Recipe

Directions

Place artichoke hearts, with liquid, in a small bowl.

Stir remaining ingredients into small mixing bowl; beat well.

Heat a large, heavy saucepan or wok over medium high heat. Use a slotted spoon to scoop the mixture into a small container. In a small bowl, mix all-purpose flour and invert onto hot artichokes.

Bake artichoke hearts in warm water for 15 minutes, or until lightly browned. Drain off juices, reserving 1/2 cup.

In a smaller bowl, combine 1/2 cup of pan's liquid with artichoke hearts and scramble until smooth; discard liquid.

In a large skillet over medium heat, heat the remaining olive oil and saute the large yellow bell pepper, carrot, ham, potato, cream of mushroom soup, Dijon mustard, onion, bell pepper and carrot until golden brown. Drain off liquid from chops.

In a small bowl, mix tomato with horseradish and whisk it into the liquid one tablespoon at a time until all tomatoes are absorbed, about 5 minutes. Pour into chops. Remove chops from plum marinade and place on skewers. Dip chops in mixture to get a rough crust. Place on skewers and roll up. Cover and refrigerate.

Cook chops and allow to cook about 20 minutes, until just tender. Slice chops into 1/2 inch slices. Heat a small skillet over low heat and spray with olive oil or butter and saute chops for 5 minutes on each side. Discard parsley and weed remaining parsley into chops. Remove chops from skewers and place on serving platter.

Pour marinade over chops and serve warm.