In addition to hopefully perfect mashed potatoes, I volunteered to bring artichoke heart casserole to Thanksgiving dinner. Generally, one of my aunts makes several different kinds of steamed vegetables. I decided I wanted to branch out and saw this recipe in Martha Stewart Living. It was actually part of the article I got the mashed potatoes from. I love family recipes, my family’s or someone else’s.
It sounded good but I wanted to try it out before the big day. I decided to make 2 individual servings in my creme brulee dishes. (I haven’t made creme brulee in forever and I should make it again.) I think Pat was a little skeptical at first but we both loved when we tried it. I think I’ll make this regularly and not save it just for national Holidays. Plus the tiny casseroles were adorable.
The only problem is that my family doesn’t like anything “weird.” Anything other than corn, green beans (in casserole form), broccoli, peas, cauliflower, and lima beans (and the lima beans are pushing it) is considered “weird.” So despite this dish being covered in cheese, it may not go over to well.
Indvidual Artichoke Casseroles
adapted from Martha Stewart Lvining
9 oz of thawed artichoke hearts
1 piece toasted bread, torn into pieces
~1 oz parmesean cheese in small cubes
1 tbsp Italian Seasoning
Salt and pepper to taste
1 tbsp lemon juice
3 tbsp olive oil
1 clove of garlic, minced
Pre-heat oven to 350F.
Divide the artichoke hearts between 2 4 oz dishes.
Process the bread and cheese in the food processor. Remove into bowl and add Italian seasoning, salt, and pepper. Divide among the 2 dishes, pressing onto the artichoke hearts.
Whisk together the lemon juice, olive oil, and garlic. Drizzle on top of the 2 dishes.
Cover and bake for 15 min. Uncover and bake for 10 more minutes.