1 9-ounce frozen artichoke hearts or canned.
1 Tb. grated parmesan cheese
1 Tb. finely dry bread crumbs
1/4 tsp. paprika
1 tsp. margarine or butter, softened
1 c. quartered fresh mushrooms
1 Tb. flour
1 tsp. Dijon-style mustard
1/8 tsp. dried marjoram or thyme, crushed
dash pepper
2/3 cup milk
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Cook artichoke hearts according to package directions; drain. (If using canned they are already to go) Combine cheese, bread crumbs, and paprika; stir in the 1 tsp softened margarine. Set aside artichokes and crumb mixture.
Four sauce, in a medium saucepan cook mushrooms in the 1 Tb. margarine over medium-high heat about 3 minutes or till almost tender. Stir in flour, mustard, salt, marjoram, and pepper. Add milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in the artichoke hearts.
Transfer mixture to a 1-quart casserole. Sprinkle crumb mixture over the artichoke hearts. Bake uncovered, in a 350* oven about 20 minutes or till bubbly. |
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