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.

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