"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Artichoke Bake Recipe

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This recipe for Artichoke Bake, by , is from A Fine Collection of Yum , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Neroni
Added: Monday, February 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
16 to 20 ounces frozen artichoke hearts
1/4 cup butter
3/4 teaspoon salt
cracked pepper
1 teaspoon onion powder
1/4 teaspoon dry mustard
1/3 cup all-purpose flour
1 1/2 cups milk
1 egg, lightly beaten
1/4 cup grated mild cheddar cheese
1/4 cup of Gruyere cheese
1 tablespoon fine dry bread crumbs
paprika, optional

Directions:
Directions:
Cook artichokes as directed on package. Drain and reserve 1/2 cup of the liquid. Melt butter in a saucepan over low heat; stir in flour, salt, pepper, onion powder, and dry mustard. When flour mixture is smooth and bubbly, gradually stir in reserved cooking liquid and milk. Cook over low heat, stirring constantly, until thickened. Remove from heat. Combine beaten egg with half of grated cheese. Gradually stir hot sauce mixture into egg and cheese mixture. Blend well. Place artichokes in a shallow baking dish in a single layer. Pour sauce over artichokes; sprinkle with cheese, bread crumbs, and sprinkle with paprika if using. Bake at 425° for 18 to 22 minutes. Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
You can also do this with other grated cheeses, like Gouda, White Cheddar, Fontina, and Parmesan or Romano. Artichokes are my personal favorite. I have added spinach sautéed in garlic before. This creates a sort of spinach artichoke dip flair without so much creaminess. Adding a sautéed red bell pepper or chopped roasted red pepper also makes it a little more interesting. You get the idea ... improvise!

 

 

 

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