So cheesy, so delightful and just so DAMN good. I came up with this recipe the other night while going through my cabinets and trying to figure out what the heck to put together for a nice and quick dinner. Simple!! This recipe takes no time and it’s just another delicious way to enjoy a great artichoke dish. This can also be a GF dish as well by substituting cornstarch instead of flour and Using GF breadcrumb topping instead of Panko.. Kids will love these as well. If your kiddies aren’t exactly on the artichoke bandwagon , make them this!! Covered in a yummy provolone cheese sauce and buttery breadcrumbs. Who could resist??
2 cans artichoke hearts drained
2 cups Panko breadcrumbs ( use GF breadcrumb if GF)
1 cup shredded provolone or mozzarella.
4 tablespoons smart balance( 2 for sauce and 2 for breadcrumbs)
2 tablespoons flour( substitute cornstarch for GF)
1 tablespoon dry parsley
1/2 fat free cream
2 shallots chopped
2 garlic cloves chopped
Salt and pepper
Preheat oven at 350
In a small sauce pot on med heat, add 2 tablespoons smart balance and melt. Once melted add Panko and dry parsley and stir. Remove from heat and set aside.
In another small pot, add 2 tablespoons smart balance, shallot, garlic over med heat. Once bubbling whisk in flour and whisk to cook flour out( 30 secs) next add cream and whisk till sauce thickens. Once sauce had thickened add provolone and little bit of pepper and salt. Remove from heat. Add drained artichoke hearts to a oven safe serving dish and pour cheese sauce all over artichokes. Mix to combine and sprinkle breadcrumbs on top. Place in your at 350 for 15 to 30 mins till top is golden brown . Remove from oven. Add some chopped fresh parsley and serve.
Cooing time: approx 15 to 20 mins
Serves 6 peeps
LF,EDF,DF,Could also be GF if you use GF breadcrumbs and cornstarch in place of flour.