Best 2 Artichoke Cheese Casserole Recipes
Artichoke cheese casserole is a classic dish that combines the creamy, savory flavors of artichokes and cheese into a hearty and satisfying dish. Whether you're looking for a side dish for a special occasion or a comforting meal to enjoy on a weeknight, this recipe is sure to please. With its simple ingredients and easy-to-follow instructions, even novice cooks can create a delicious and memorable artichoke cheese casserole that will be a hit with family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE, POTATO, AND CHEESE CASSEROLE
This dish is a little different. Think of it as potatoes au gratin with artichokes added. It's hearty, rich, and very satisfying! From Chef Paul Prudhomme's Fiery Foods That I Love cookbook. Enjoy! You can replace the 4 artichokes with 2 cans of artichoke hearts to make this quicker.
Provided by Sharon123
Categories Cheese
Time P1DT6h50m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- Place a large pot half filled with water over high heat.
- Add the artichokes and bring to a boil.
- Reduce the heat to low, cover, and simmer just until the artichokes are tender, about 25 minutes.
- Remove the artichokes from the pot, reserving the cooking water, and allow them to cool.
- The best way to do this is to turn them upside down on your drainboard-all the excess water will drain out and they'll cool quickly.
- Boil the potatoes in the water in which the artichokes were cooked just until they're tender, about 35 to 40 minutes, reserving 1 cup of the water (or if most of the cooking water has evaporated, add enough water to measure 1 cup).
- Peel the potatoes and dice enough into 1/2 inch cubes to measure 1 cup firmly packed: slice the remainder into 1/2 inch thick rounds.
- Set aside.
- You may be tempted to eat all the artichokes yourself right now, but resist!
- Inside every leaf there's a small amount of pulp-the good part.
- To get it out, with your thumb on the back of a teaspoon, scrape the pulp off the inside of the leaf, always scraping away from yourself.
- Reserve the pulp and discard the leaves.
- Scrape out and discard the choke, the fuzzy section underneath all the little leaves, and be sure to get it all.
- Peel the stems and dice the hearts and stems into bite-sized pieces.
- Arrange the artichoke stems, hearts, and pulp and the potato slices in a 9x13 inch casserole, alternating layers of potato and artichoke.
- Set aside.
- Preheat the oven to 350*F.
- Melt the butter in a 3-quart pot over high heat.
- When the butter sizzles, add the onions, ginger, serrano peppers, and seasoning mix.
- Stir and cook, and when the onions begin to brown, about 6 minutes, add the diced potatoes.
- Reduce the heat to medium if necessary to prevent burning.
- Cook, stirring and mashing the potatoes constantly, until the mixture becomes thick, fairly dry, and brown, about 4 minutes.
- Add the reserved cooking water and cook, continuing to stir, for 6 minutes.
- Add the tamari and cook for 5 minutes, stirring vigorously and mashing the potatoes until they disintegrate.
- The mixture should be a rich brown color.
- Stir in the heavy cream, bring to a boil, then add the mozzarella cheese.
- Stir and remove from the heat.
- Pour this sauce over the artichokes and potatoes in the casserole and top with the Cheddar cheese.
- Bake until the cheese is a beautiful golden brown, about 25 minutes.
- Serve hot.
ARTICHOKE & CHEESE CASSEROLE
If you like Artichokes & Cheese, this is a simple, easy to make casserole. The recipe comes from Justvegetablerecipes.com.
Provided by Barb G.
Categories Cheese
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Place artichokes on bottom of a greased 8x8 pan; top with grated cheese.
- Pour beaten eggs over cheese; bake at 350 degrees for 45 minutes, serve.
Tips:
- Use fresh artichoke hearts. Fresh artichoke hearts have a sweeter, more delicate flavor than canned or frozen artichoke hearts. If you can't find fresh artichoke hearts, you can use canned or frozen artichoke hearts, but be sure to drain and rinse them well before using.
- Use a good quality cheese. The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that you enjoy the taste of. A sharp cheddar cheese or a Monterey Jack cheese are both good choices.
- Don't overcook the casserole. The casserole should be cooked until the cheese is melted and bubbly and the artichoke hearts are tender, but not mushy. Overcooking the casserole will make the artichoke hearts tough and the cheese rubbery.
- Serve the casserole immediately. The casserole is best served immediately after it is cooked. The cheese will start to harden as it cools, so the casserole will not be as creamy and delicious if it is reheated.
Conclusion:
Artichoke cheese casserole is a classic comfort food dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your casserole cheesy, creamy, or packed with artichokes, this recipe has you covered. So next time you're looking for a delicious and satisfying dish to make, give artichoke cheese casserole a try. You won't be disappointed!
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