Foley Logo
In This Issue
Haunted Savannah Special
Featured Room
A Tart For All Seasons
Haunted Savannah Special
  Starting at  $440.00 + tax

Check Availability

Featured Room
Suffolk 205
205 Suffolk
A cozy romantic room done in dark, lush reds with antique white moldings and fireplace sitting area.This room room features an oversized private balcony overlooking our courtyard and fountain, original art, an English king size bed and an oversized bath with Kohler Jacuzzi.
Check Availability
Savannah's Innsite
May 2008
Brought to you by the Foley House Inn

This month we feature Quita's Miniature artichoke tarts.  Artichokes were first cultivated in Naples, Italy around the middle of the 9th century. In the 19th century, they were introduced to Louisiana by French immigrants and to California by Spanish immigrants. California provides nearly 100% of the U.S. crop, and approximately 80% of that is grown in Montery County there, Castroville, California proclaims itself to be "The Artichoke Center of the World". Now Castroville may grow most of the artichokes in the U.S. but it takes a true southern cook to bake it into something worthy of the discerning pallets found in Savannah.
Artichoke Tarts

*2 small jars marinated artichoke heats;
*1 cup finely chopped onion;
*1 clove garlic, minced;
*5 eggs;
*1/4 cup fine dry bread crumbs;
*salt and pepper to taste;
*1/4 teaspoon dried oregano;
*dash hot pepper sauce or to taste;
*2 cups shredded cheddar cheese;

Preheat oven to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the marinade. Chop artichokes into small pieces, set aside.

In small saucepan over medium heat, heat reserved marinade. Add onion and garlic, cook approximately 5 minutes or until softened and liquid is absorbed (don't let the garlic brown).

In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and hot pepper sauce. Blend in cheddar cheese; stir in artichoke pieces.

Spoon mixture into a well-greased non-stick small tart tins or mini muffin tins. NOTE: The tarts can be hard to remove from the tins if not well-greased (even in non-stick tins). Bake for approximately 15 to 20 minutes or until set. Remove from oven and let cool on a wire rack before removing from the pan. Refrigerate until ready to serve. Let come to room temperature before serving.

How May We Assist you?
The staff at the Foley House Inn is always ready to assist you with reservations or information about Savannah's most popular attractions, restaurants, museums, shopping, Forsyth Park, and the Riverfront.

Please call Quita or Gina for personal assistance anytime!

Allisen & Grant Rogers
Foley House Inn