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Side Dishes


Jennifer's Artichokes Au Gratin

From Jennifer McCullen

8 Servings


  • 2 10-ounce packages frozen artichoke hearts
  • 1 chicken bouillon cube
  • ½ cup boiling water
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup half and half
  • 1 tablespoon dry sherry
  • ½ cup shredded gruyere cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup grated Parmesan cheese

Cook the artichokes per the package directions, then drain. Dissolve the bouillon cube in the boiling water.

Place the artichokes in a well-greased 1½-quart baking dish.

Make the white sauce by melting the butter in a saucepan. Add the flour and stir together until it forms a paste. Add the half-and-half, chicken broth, and sherry.

Stir this until it thickens, then add the Gruyere cheese, salt, and pepper. Melt cheese and pour over artichokes. Sprinkle with Parmesan cheese and bake at 350° F for 15 minutes.

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