Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/7531/

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.

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Sentry Foods Recipes

http://www.sentryfoods.com/Recipes/Detail/7531/