Sunday, January 18, 2009

Baked Artichoke Casserole

This isn't one I would be likely to make (not with fresh artichokes at least), I'd go for canned or something else. We just don't get a good selection of fresh artichokes here, ever...

Baked Artichoke Casserole

It's a flavorful side dish that can be made earlier in the day and
kept refrigerated until time to pop into the oven for dinner. Green
Giant® Fresh artichokes, Green Giant® Fresh onions and Green Giant®
Fresh tomatoes make this a colorful way to achieve your daily serving
of fruits and vegetables.


2 medium Green Giant® Fresh artichokes
2 tablespoons lemon juice from a Green Giant® Fresh lemon
2 medium Green Giant® Fresh onions, sliced thick
2 tablespoons olive oil
1 teaspoon Italian herb seasoning
2 medium Green Giant® Fresh tomatoes, sliced
6 ounces mozzarella or
Monterey Jack cheese, sliced

Preparation Directions

Bend back outer petals of each artichoke until they snap off easily
near base. 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.

Sauté 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 at 375°F for 40 minutes. Makes 4 servings.

Nutritional Information

Recipe is courtesy of the California Artichoke Advisory Board