INGREDIENTS:
Heat oven to 450 degrees. Cook artichoke hearts according to package directions, adding lemon juice to water. Drain, reserving 1/2 cup liquid. Place artichoke hearts in single layer in a 9-inch square shallow casserole. Melt butter in saucepan. Add pepper, salt, onion salt, mustard and flour. Stir until smooth. Gradually add artichoke liquid and hot milk; cook, stirring constantly, until thickened. Remove from heat; add egg and half the cheese. Stir until blended. Pour over artichokes. Sprinkle with remaining cheese, bread crumbs and paprika. Bake at 450 degrees for 15 minutes.
SERVES: 4 - 6
- 2 packages frozen artichoke hearts
- 1 tablespoon lemon juice
- 1/4 cup butter
- Dash white pepper
- 3/4 teaspoon salt
- 1 teaspoon onion salt
- 1/4 teaspoon dry mustard
- 1/3 cup flour
- 1/2 cup artichoke liquid
- 1-1/2 cups milk, heated
- 1 egg, slightly beaten
- 1/2 cup grated Swiss cheese
- 2 tablespoons dry bread crumbs
- Paprika
Heat oven to 450 degrees. Cook artichoke hearts according to package directions, adding lemon juice to water. Drain, reserving 1/2 cup liquid. Place artichoke hearts in single layer in a 9-inch square shallow casserole. Melt butter in saucepan. Add pepper, salt, onion salt, mustard and flour. Stir until smooth. Gradually add artichoke liquid and hot milk; cook, stirring constantly, until thickened. Remove from heat; add egg and half the cheese. Stir until blended. Pour over artichokes. Sprinkle with remaining cheese, bread crumbs and paprika. Bake at 450 degrees for 15 minutes.
SERVES: 4 - 6
