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Artichoke Gratin Casserole
Contributed by: Melinda
This is absolutely delicious!
1 pkg frozen artichoke hearts
2 tbl olive oil
2 tbl besan or whole wheat flour
1 cup low-sodium chicken broth, heated
1 tsp sweet paprika
1 large clove garlic, minced
1/2 cup sour cream
3/4 cup grated romano (or parmesan) cheese
1 medium onion, thinly sliced and caramelized in a little olive oil
Salt & Pepper (optional)
- Preheat oven to 375º
- Remove artichokes to a kitchen towel and pat dry
- In a saucepan, heat 1 1/2 Tablespoons olive oil and add besan
- Whisk until smooth and cook over low heat until bubbly
- Stir in about 1/4 cup heated chicken broth whisking constantly to avoid lumps
- Continue adding chicken broth in small amounts, whisking constantly
- Increase heat and add garlic and paprika
- Cook, stirring frequently until thickened
- Turn off heat and stir in sour cream
- Add 1/2 cup romano cheese and mix well
- Taste sauce and add salt and pepper if desired
- With remaining half tablespoon olive oil, lightly oil a small casserole dish
- Add artichoke hearts to sauce and combine
- Pour into casserole and top with caramelized onions and remaining 1/4 cup romano cheese
- Bake for 30-40 minutes until top is lightly browned
Tasty variation: Add 1/2 lb. quartered crimini mushrooms that you have sauteéd. Substitute cheddar cheese in sauce instead of romano and add optional 2 tbl marscapone cheese instead of sour cream. Top with 1/4 cup grated parm or romano.
Questions about this recipe?
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