An authentic Italian recipe for the perfect “anytime” snack or addition to any meal.



Dietary Preferences
Vegetarian
Ingredients
¾ cup milk
1 cup artichoke pulp (base of each petal)
1 egg
¼ cup butter
2 ½ cups flour
¾ cups sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
½ tsp. ginger
1 cup walnuts, chopped
Directions
- Preheat oven to 350oF
- Melt the butter. In a small bowl combine milk, artichoke pulp, egg and the melted butter.
- In another bowl mix together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, salt and ginger. Add chopped walnuts.
- Add to milk/butter mixture and blend only until dry ingredients are moistened.
- Pour into 2 4×8 inch loaf pans, lightly greased. Bake 55 minutes.
- Serve warm with butter or chilled, sliced thin, with cream cheese spread.
Recipe courtesy of Kathy Alameda.