Kudos your way
and Id like to thank Whom ever for the idea of
artichoke bottoms in a lasagna
artichoke bottoms sliced w spinach and a béchamel sauce.
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
