Wednesday, January 18, 2012
artichokes au gratin
I know it doesn't look like much, just a lot of cheesy cheese. Underneath and surrounded by cheese you'll find big chunks of artichoke hearts and because I used pepper jack cheese there are also spicy peppers throughout. Yum! This dish was actually better the second day. Next time I might throw in some pimientos for color and some sour cocktail onions for good measure.
artichokes au gratin (served at our church Christmas party)
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 garlic clove, minced
1/4 cup butter, divided (I used 2 tablespoons)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
1 egg, lightly beaten
1/2 cup shredded Swiss cheese, divided (I used jalapeno jack)
1 tablespoon dry bread crumbs
1/8 teaspoon paprika
In a small skillet, saute the artichokes and garlic in 2 tablespoons butter until tender (I did not use any butter or oil). Transfer to a greased 1-quart baking dish.
In a small saucepan, melt the remaining butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to pan, stirring constantly. Stir in 1/4 cup cheese until melted. Pour over artichokes; sprinkle with remaining cheese.
Combine crumbs and paprika; sprinkle over top. Bake, uncovered, at 400 degrees for 20-25 minutes or until heated through. Yield: 6 servings
What I have to say- this recipe was so popular it was sent out in the weekly RS update.