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.

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