Tuesday, December 28, 2010
A wonderful vegetable accompaniment to a roast beef, chicken or turkey. Make sure to buy good quality artichoke hearts, so the leaves are tender.
2 (8 ounce) cans artichoke hearts, drained and chopped
1 pound fresh mushrooms, sliced
1 cup mayo
6 ounces shredded cheddar cheese
6 ounces shredded mozzarella cheese
1/4 teaspoon crushed garlic
2 tablespoons grated parmesan cheese
2 tablespoons bread Italian bread crumbs
Saute the artichokes and mushrooms in 2 tablespoons olive oil, until all moisture is absorbed.
Combine mayo, shredded cheese and garlic; mix together with veggies. Spoon mixture into a shallow baking dish. Sprinkle with parmesan cheese and bread crumbs.
Bake at 350 for 30 minutes. May be frozen before baking.