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Baked Artichoke Casserole
2 medium artichokes
2 TBS lemon juice
2 medium-sized onions, sliced thick
2 TBS olive oil
1 tsp. Italian-herb seasoning
2 medium-sized tomatoes, sliced
Mozzarella or Monterey Jack cheese, sliced
To prepare, bend back the outer petals of each artichoke until they snap off easily near base. Edible portions of the leaves need to remain on the artichoke base. Continue to snap off and discard thick leaves until the pale-green core appears. Trim brown end of stem and cut off the top 2-inches of the artichokes; discard. Pare outer dark green surface layer from artichoke bottoms; cut out center leaves and silky-hair centers. Slice artichoke bottoms about 1/4"-thick. Toss with lemon juice to prevent discoloration; set aside.
In a skillet, sauté the onions in olive oil for five to eight minutes, or until tender. Spoon mixture evenly in a two-quart oven-proof baking dish; sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on top of onions, over-lapping slightly in the center of dish.
Cover dish with lid or foil; bake at 375-degrees F for forty minutes. Serve at once.
Food Fare Culinary Collection: Artichokes
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