Cook Time: 30 minutes
Ingredients:
- 16 ounces mushrooms, halved
- 1/2 cup sliced green onions, with tops
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- dash pepper
- 1 teaspoon lemon juice
- 3/4 cup chicken broth
- 1/4 cup milk
- 1/8 teaspoon ground nutmeg
- 1 package (10 ounces) artichoke hearts, cooked, drained
- 1/2 cup soft bread crumbs tossed with 2 teaspoons melted butter
Preparation:
Cook mushrooms and green onions in the 1/4 cup butter until tender. Remove vegetables with a slotted spoon and set aside. Stir flour, 1/8 teaspoon salt, and a dash of pepper into the butter left in the pan. When mixture is smooth and bubbly, stir in 3/4 cup chicken broth, milk, lemon juice, and nutmeg. Cook, stirring, until bubbly. Add cooked mushrooms, green onions, and artichokes. Spoon into a 1-quart casserole; sprinkle buttered bread crumbs over the top. Bake at 350° for 20 minutes.Artichoke casserole serves 4 to 6.
Artichoke Recipes
Artichoke au Gratin Casserole
Artichoke Dip Recipe
Artichoke Cheesecake
Judy's Artichoke Salsa Dip
Slowcooker Chicken with Artichokes
Chicken and Artichoke Casserole
Scalloped Tomatoes and Artichokes
Chicken and Rice with Artichokes
Shrimp and Artichoke-Stuffed Tomatoes
Cheese Grits with Artichokes
Tuna Rice Salad
Artichoke Recipe Index
Side Dish Casseroles
Vegetable Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
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