Sully's Superette Recipes
https://www.sullyssuperette.com/Recipes/Detail/7531/Baked_Artichoke_Casserole
Baked Artichoke Casserole
Yield: 4 servings
Ingredients
| 2 |
|
medium California artichokes
|
|
|
| 2 |
Tablespoons |
lemon juice
|
|
|
| 2 |
|
medium onions, sliced thick
|
|
|
| 2 |
Tablespoons |
olive oil
|
|
|
| 1 |
teaspoon |
Italian herb seasoning
|
|
|
| 2 |
|
medium tomatoes, sliced
|
|
|
| 6 |
ounces |
mozzarella cheese or Monterey Jack cheese, sliced
|
|
|
Directions:
Prepare artichokes:
-Bend back outer petals of each artichoke until they snap off easily near base, the edible portion of petals should remain on artichoke bottom.
-Continue to snap off and discard thick petals until central core of pale green petals is reached.
-Trim brown end of stem and cut off top 2- inches of artichokes; discard.
-Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers.
-Slice artichoke bottoms about 1/4- inch thick. Toss with lemon juice to prevent discoloration; set aside.
Preheat oven to 375 degrees F
Saute onions in olive oil 5 to 8 minutes or until tender.
Spoon evenly into 2- quart oven-proof baking dish. Sprinkle with Italian herb seasoning.
Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in center of dish.
Cover dish with lid or foil. Bake for 40 minutes.
Source:
California Artichoke Advisory Board
www.artichokes.org
Please note that some ingredients and brands may not be available in every store.
Sully's Superette Recipes
https://www.sullyssuperette.com/Recipes/Detail/7531/Baked_Artichoke_Casserole