Tuesday, August 25, 2020

Artichoke Casserole

Like cauliflower cheese, but with artichokes instead.
I didn't know what to cook for dinner, and I hadn't gotten any new vegetables. I was thinking: if you would like to make a nice "cauliflower cheese" but you don't have any cauliflower, you could make the same thing with artichokes. So I made up a recipe, based on what I remembered about cauliflower cheese. What I used for two servings:
  • Around a cup of white sauce made from butter, flour, seasonings, and milk. I used Penzey's shallot pepper, Parisian bonnes herbes blend, salt, and pepper. I cooked it very slowly for around a half an hour, though less time would have been ok too.
  • One can of quartered artichoke hearts drained thoroughly and spread with a touch of Dijon mustard.
  • A topping of sliced cheese sprinkled lightly with parsley flakes and bread crumbs.
I baked the casserole for 30 minutes at 400ºF until the cheese was brown and the sauce was bubbling.

It looked good on the plate!
The seasonings I used. Plus pepper.
Blog post © 2020 mae sander for mae food dot blog spot dot com.
If you see this at another blog, it's been pirated. Yes, it happens.


Angie's Recipes said...

The gratin looks so yummy! Using artichokes instead of cauliflowers is such a great idea...any veggie tastes great in gratin :-)

Jeanie said...

That sounds really good. I love artichoke hearts and we always have them in the pantry for pasta dishes and a fave chicken dish. I think I'll be adding this to the repertoire!

Pam said...

Looks pretty delicious to me! Haven't had artichokes in ages. Thanks!

LA Paylor said...

yum!!! I sure like your blog! So happy I happened onto the T is for Tuesday group! My sister lived for many years in Ann Arbor (on Esch court, as I remember) so I loved it there. I lived near Annapolis MD for many years but am two years now in Colorado... miss the east coast actually. I must tell you how much I appreciated your comment on my blogpost, not afraid of color. You are a soul mate! Nice to meet you!

Bleubeard and Elizabeth said...

This experiment turned out great. Anytime you use gratin in your menu, you can't go wrong, at least in my opinion. Now I'm famished, since I haven't eaten yet today.

Tandy | Lavender and Lime (http://tandysinclair.com) said...

What a great idea. I'm going to try this for sure. Thanks for the inspiration Mae.

Kitchen Riffs said...

I love gratins! And I have some frozen artichoke hearts on hand. Actually have some frozen cauliflower, too -- I bought it to experiment with it back in March when Covid madness was new (my last trip to a grocery store, actually -- been using a shopping service since then). So I can probably make two different gratins. :-)