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Artichokes Au Gratin

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  Frozen artichoke hearts 18 Ounce (2 Boxes, 9 Ounce Each)
  Italian dressing/3 jar, 6 ounce each marinated artichoke hearts 1 1⁄2 Cup (24 tbs)
  Green onions 12 , chopped
  Garlic cloves 2 Large, minced
  Fresh mushrooms 1⁄2 Pound, sliced
  Eggs 15 Small, beaten
  Soda crackers 16 , crushed
  Tabasco 10 Dash
  Dried parsley 4 Tablespoon
  Shredded cheddar cheese 1 Pound

Thaw artichoke hearts and cut in half or quarters. Marinate artichoke hearts in Italian dressing overnight. Or, if using jars of marinated artichoke hearts, simply cut into halves or quarters, reserving the marinade.
Pour dressing from artichoke hearts into a skillet. Heat on medium setting and add green onions and garlic. Saute until tender.
Preheat oven to 325°. Lightly butter a casserole dish or a 10" X 13" baking pan.
Combine artichokes, dressing, onions, garlic, and remaining ingredients, except cheese. Transfer to baking dish and sprinkle top with cheese. (You may assemble casserole completely and refrigerate overnight, or until ready to bake.)
Bake at 325° for 40 minutes.

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