|Like cauliflower cheese, but with artichokes instead.|
- 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.|
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