Peppery Chokes
The artichoke is a creamy vegetable so well
worth inclusion in this particular dish – the fact you can get the stuff in a
can makes it even better.
Canned artichokes are a really fresh idea for bringing some vegetables to the table without having to spend much time to prepare them. Canned artichokes are also pretty easy to find as all you have to do is check in the nearest grocery store. Go to their pickle aisle and you will surely find them. Also, the red and green colors of this great side dish will be a great addition to the colors of your special Christmas dinner. The casserole is also a wonderful choice when there is a vegetarian coming to your house. It is important not to go overboard by alos using yellow peppers because that can create a bit a “red/gold/gree” rasta vide – which although a bit kitsch can sometimes be just too much.
In order to prepare this delicious vegetarian meal you are going to need:
- A tablespoon of butter (about 15 ml);
- Two sliced red peppers;
- One thinly sliced onion;
- Three minced cloves of garlic;
- Three tablespoons of Italian parsley, freshly chopped (about 45 ml);
- A teaspoon of dried Italian herb for seasoning (about 5 ml);
- Two cans of artichokes cut to pieces (about 400 ml);
- A cup full of table cream with 18% fat content (about 250 ml);
- A tablespoon of flour (about 15 ml);
- Three ounces of cut into tiny pieces Gorgonzola cheese (about 90 g);
- A pinch of black pepper;
For the topping you will need:
- A cup full of fresh breadcrumbs (about 250 ml);
- Two tablespoons of Italian parsley , chopped freshly (about 30 ml);
- Two tablespoons of melted butter;
How to prepare the meal:
The first thing that you have to do is to preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). After that, get a nonstick skillet (preferably a large one) and melt in it the butter over medium heat. After that put inside the Italian seasoning, parsley, garlic, onion and peppers and cook them for a period of 8 minutes while you frequently stir the mixture. Cook until the mixture starts getting golden and there are tender crisps. After that scrape the mixture into a shallow casserole dish (2.5 L). Put inside the artichokes, stir them in well and set aside the dish.
Get the skillet that you used up until now and put inside the flour and the cream. Whisk them together and add the cheese. Now put the skillet back on the heat and let it simmer. Keep whisking until the Gorgonzola cheese gets melted, then put the pepper in and stir the mixture. Once stirred well, pour it over the other mixture that you set aside in the casserole dish.
Creating the topping:
Get a small bowl and combine the butter, the parsley and the breadcrumbs inside. After that, sprinkle it over the mixture in the casserole dish and put the casserole in the oven to bake for around 20 minutes. It is ready when the topping gets golden and the dish is bubbly. Before you serve the dish let it stand aside for five minutes.
In case you like this recipe a lot, there is an option of keeping a ready for baking casserole for up to a day. Just cover it and put it in the refrigerator instead of baking and when you want to enjoy the meal, cover it with foil, put it in the oven for 30 minutes on 180 degrees Celsius (350 degrees Fahrenheit), then uncover it and keep baking for ten more minutes or until you see the bubbly and golden result that was described before.
A great idea for the breadcrumbs is to use fresh sliced English muffins they give just a hint more flavor than normal bread would do. In case you can’t find any, buns and bread will do, too. Just place the slices into the food processor and make crumbs by whirling them around. In case you make extra breadcrumbs, don’t worry. They can be frozen up for up to two months.
The casserole with artichokes and peppers is a great idea for a vegetarian dish once in a while. Try it and you surely won’t regret it.
Canned artichokes are a really fresh idea for bringing some vegetables to the table without having to spend much time to prepare them. Canned artichokes are also pretty easy to find as all you have to do is check in the nearest grocery store. Go to their pickle aisle and you will surely find them. Also, the red and green colors of this great side dish will be a great addition to the colors of your special Christmas dinner. The casserole is also a wonderful choice when there is a vegetarian coming to your house. It is important not to go overboard by alos using yellow peppers because that can create a bit a “red/gold/gree” rasta vide – which although a bit kitsch can sometimes be just too much.
In order to prepare this delicious vegetarian meal you are going to need:
- A tablespoon of butter (about 15 ml);
- Two sliced red peppers;
- One thinly sliced onion;
- Three minced cloves of garlic;
- Three tablespoons of Italian parsley, freshly chopped (about 45 ml);
- A teaspoon of dried Italian herb for seasoning (about 5 ml);
- Two cans of artichokes cut to pieces (about 400 ml);
- A cup full of table cream with 18% fat content (about 250 ml);
- A tablespoon of flour (about 15 ml);
- Three ounces of cut into tiny pieces Gorgonzola cheese (about 90 g);
- A pinch of black pepper;
For the topping you will need:
- A cup full of fresh breadcrumbs (about 250 ml);
- Two tablespoons of Italian parsley , chopped freshly (about 30 ml);
- Two tablespoons of melted butter;
How to prepare the meal:
The first thing that you have to do is to preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). After that, get a nonstick skillet (preferably a large one) and melt in it the butter over medium heat. After that put inside the Italian seasoning, parsley, garlic, onion and peppers and cook them for a period of 8 minutes while you frequently stir the mixture. Cook until the mixture starts getting golden and there are tender crisps. After that scrape the mixture into a shallow casserole dish (2.5 L). Put inside the artichokes, stir them in well and set aside the dish.
Get the skillet that you used up until now and put inside the flour and the cream. Whisk them together and add the cheese. Now put the skillet back on the heat and let it simmer. Keep whisking until the Gorgonzola cheese gets melted, then put the pepper in and stir the mixture. Once stirred well, pour it over the other mixture that you set aside in the casserole dish.
Creating the topping:
Get a small bowl and combine the butter, the parsley and the breadcrumbs inside. After that, sprinkle it over the mixture in the casserole dish and put the casserole in the oven to bake for around 20 minutes. It is ready when the topping gets golden and the dish is bubbly. Before you serve the dish let it stand aside for five minutes.
In case you like this recipe a lot, there is an option of keeping a ready for baking casserole for up to a day. Just cover it and put it in the refrigerator instead of baking and when you want to enjoy the meal, cover it with foil, put it in the oven for 30 minutes on 180 degrees Celsius (350 degrees Fahrenheit), then uncover it and keep baking for ten more minutes or until you see the bubbly and golden result that was described before.
A great idea for the breadcrumbs is to use fresh sliced English muffins they give just a hint more flavor than normal bread would do. In case you can’t find any, buns and bread will do, too. Just place the slices into the food processor and make crumbs by whirling them around. In case you make extra breadcrumbs, don’t worry. They can be frozen up for up to two months.
The casserole with artichokes and peppers is a great idea for a vegetarian dish once in a while. Try it and you surely won’t regret it.
